Chocolate Apricot Roll with Lacquer Glaze

I’ve always loved dried apricots dipped in dark chocolate, so I created this cake to emulate the same compelling flavor profile. My homemade version of lekvar (apricot filling), adapted from the beloved baking teacher John Clancy, uses dried apricots, the intensity of which is close to the original lekvar from Hungary. If you are making the sponge cake roll, or biscuit roulade (bees-KWEE roo-LAHD) and filling it a day ahead, there’s no need for the apricot syrup, as the chocolate gan