2 tbsp apricot jam, warmed
100g/3½oz caster sugar
30g/1oz cocoa powder, sifted
icing sugar, to dust
100g/3½oz light muscovado sugar
175g/6oz self-raising flour
120g/4½oz dark chocolate, broken into pieces
200g/7oz dark chocolate, broken into pieces
100g/3½oz dark chocolate, broken into pieces
200g/7oz Belgian white chocolate, broken into pieces
200g/7oz double cream
3 large free-range eggs
200g/7oz baking spread, straight from the fridge, plus extra for greasing
2 tbsp milk