Grease a 26cm Ø springform pan and sprinkle with breadcrumbs (or flour).
Beat the whole eggs, sugar and salt until fluffy. (Takes about 10 minutes)
Mix semolina, cocoa powder and nuts.
Grate the apples.
Fold the semolina mixture and apples into the egg mixture.
Pour into the prepared springform pan.
Bake in preheated oven at 180° C for about 40 minutes. (Test by poking with a stick)
After about 10 minutes, cut along the edge of the tin with a small knife to loosen the cake from the edge.
Remove the cake from the tin and leave to cool on a wire rack.
Chop the chocolate and melt with coconut oil.
Heat the jam and spread on the cake.
Pour the chocolate glaze on the cake. Leave to cool.
Sprinkle with icing sugar.