1Preheat the oven to 380F.
2Butter a 28-centimeter-wide cake pan with a removable bottom. Line it with parchment paper and place it in the refrigerator.
3Toast the hazelnuts in the oven for about 5 minutes. Let them cool and then grind them into a fine powder with a food processor. You can also put them on a clean kitchen towel and crush them with a rolling pin.
4Beat 115 grams of butter with the sugar. Add the egg yolks one by one, then add the orange zest and stir once more. Add the flour, ricotta, ground hazelnuts, and poppy seeds.
5In another bowl, beat the egg whites with 1 pinch of salt until they form very stiff peaks, then gently fold them into the previous mixture.
6Pour the batter into the pan and bake for 25-30 minutes. When the cake is colored on the surface, remove it from the oven and let it cool. You can also check the doneness of the cake by poking the center with a metal skewer. It should come out clean.
7Meanwhile, heat the jam in a small saucepan with the water. Using a brush, gently spread the apricot mixture on the surface of the cake and sprinkle it with finely grated chocolate.