Preheat oven to 350F (175C). Butter a 12-muffin tin.

Cream together butter and superfine sugar until light and fluffy.

Melt 7 ounces of bittersweet chocolate.

Add melted chocolate to the butter mixture and blend.

Add flour and mix until well combined.

Add 6 egg yolks one at a time, mixing well after each addition.

Reserve the remaining 2 egg yolks.

In a separate bowl, beat 8 egg whites until stiff peaks form.

Gently fold egg whites into the chocolate batter in small increments until just combined.

Divide the batter evenly into the prepared muffin tin.

Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool completely in the muffin tin.

For the icing, melt granulated sugar in water in a saucepan over medium heat.

Melt the remaining bittersweet chocolate.

Add melted chocolate to the sugar syrup and bring to a low boil, stirring continuously.

Stir with a wooden spoon for about 2 minutes, or until the icing is glossy.

If the icing becomes too thick, add a few drops of boiling water.

In a small saucepan, heat apricot jam and Cointreau until warm.

Spoon the apricot sauce onto each serving plate.

Place a cooled muffin on top of the apricot sauce.

Ice the muffins with the chocolate icing.

Top with a dollop of whipped cream and serve.