Sacher torte - the paleo way is the best way! (paleo)

This is the redefined version of the decadent Austrian cake, the Sacher torte, which is basically a chocolate and apricot marmalade cake with apricot jam glaze and chocolate. The original recipe is made with two layers of heavy cake loaded with cocoa powder, and in between the layers come the apricot glaze, but I don't really like that kind of structure since the cake layers push the jam out or soak it in and not much of it is left to eat when it comes to that. So I decided, that for the apricot's sake I was going to put a heavy load of apricot jam into the cake batter - which is also loaded with paleo chocolate - and glaze a nice dollow of "jam" onto the cake as well, then covering it with paleo chocolate. I am very satisfied with the result as well as my family who tested it. It doesn't have much time to cool. 

Since it is apricot season, I think it is best to make this cake from fresh "jam", because the apricots are so honey sweet you do not have to put any sweetener in it, plus you really don't have to cook it for long, all it requires is just about 5-10 minutes and your sweet and fresh jam is done and ready to be used. I love this season! Do not miss out on trying this cake, this is just heavenly!But, if you are not feeling this chocolate rush right now in this hot weather, you can make some apricot preserve without any sweetener and use it in autumn. This cake is very decadent and perfect for family gatherings. 

Sacher tortefor 7 inch cake pan
1/3 cup honey1/6 cup cocoa1/5 cup coconut oil1,5 cup almond mill/flour3eggs1 bean vanilla1/2 tbsp bicarbonate of soda2 cup apricots (sliced deseeded)
for the chocolate glaze:1/5 cup coconut oil1/5 cup honey/agave/maple syrup1/5 cup cocoa powder
For the cake: beat the eggs and mix them with the honey, cocoa, coconut oil and seeds of vanilla bean. Deseed 2 apricots and puree them in mixer. Add them to the egg mix. Lastly, add the ground almond or almond flour with the bicarbonate of soda. Pour the batter into pan and bake on 175°C for approx. 25 min. When baked, leave it to cool completely. Deseed and pure the remaining apricots, and pour them on top of the cake.  For the glaze, mix everything in a cup and pour it  over the cake and glaze it well. If the room temperature is high (it is definitely high since it is summer), just put the cake into the fridge to chill a bit, approx. 5-8 min, take it out and glaze again or correct it. I personally glazed it twice to make the glaze nice and thick. I like it that way.