Whisk the eggs, a pinch of salt and 60 g of sugar with a mixer for 5-10 minutes until the mixture increases in volume and turns pale.

Separately, brew the chocolate mixture on the stove from the vegetable oil, water, 60 g of sugar and cocoa: dissolve everything and bring to a boil.

Pour the hot mixture into the whisked eggs in a thin stream and mix well for a couple of minutes until fully combined.

Sift in the flour with the baking powder, add a pinch of vanillin. Fold quickly but gently and pour the batter into the tin.

Bake for 30-35 minutes in a well-preheated oven at 170-175°C. Remove the sponge, let it cool, and cut it into 2 layers.

Coat the sponge with apricot jam. For the ganache, melt the dark chocolate with the vegetable oil over a water bath and pour it over the top of the torte. The torte is ready and can be sliced right away.