Dark Chocolate Cake with Roasted Apricots and Tonka Bean Crème Anglaise, a recipe from Gilles Etéocl

Ingredients

• - 125 g (4 oz.) softened butter
• - 125 g (4 oz.) good-quality dark couverture Chocolate
• - 1 egg + 3 yolks
• - 35 g (1/4 cup) icing sugar
• - 35 g (1/4 cup) flour
• - 100 ml (6 tbsp.) milk
• - 1 egg yolk
• - 25 g (2 tbsp.) sugar
• - 1/2 tonka bean
• - Apricots
• - Butter
• - Brown Sugar
• - Rum
• - "Grué de cocoa" (small pieces of roasted cocoa beans)