For the ice queen cake, melt butter and chocolate together. Beat egg whites with sugar until stiff. Stir the yolks into the slightly overcooled chocolate mixture and stir into the snow together with the flour. Bake at 160 degrees for about 1 hour.
After cooling, cut through once and fill with apricot jam. For the cream, boil the cream, stir in the chocolate and refrigerate overnight.
Whip the cream and cover the cake with it. Color Massa ticino and roll out thinly, cover the cake with it.
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