For the chocolate cake, cream butter with sugar and vanilla sugar. Gradually add an egg and a dash of rum. Melt the chocolate and stir it in.
Slowly add the oil, add nuts and fold in flour with baking powder alternately with milk. Just before the end of the baking time, boil milk with sugar and then pour over the cake and let cool.
Bake at 160 °C hot air for about 20 minutes. Let cool and spread with apricot jam. Make chocolate liquid with water and butter and pour over jam.
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