8 ounces semisweet Chocolate melted
1/2 pound unsalted Butter
1 cup Sugar
8 Egg Yolks
10 Egg Whites
1 cup Flour
1/4 cup Apricot Jam
Preheat oven to 350o.
Line two 9" cake pans with parchment or wax paper and "Pam" them.
In a large bowl beat together the butter with 3/4 cup of the sugar.
Add egg yolks and mix until light and creamy.
Mix in the melted chocolate.
In a separate bowl beat the egg whites with the pinch of salt until they form soft peaks.
Add the remaining 1/4 cup of sugar and beat until stiff.
Alternately fold the egg whites and the flour (sifting it through a sifter) into the chocolate mixture, adding a quarter at a time.
Divide the batter between the cake pans.
Bake 25 minutes (if using 8" pans bake 30 minutes).
Let rest in pans for 10 minutes, then turn onto cake racks and cool completely.
the top of one of the cake layers with the apricot jam. Place the other layer on top and brush off any crumbs.
Put the cake back on the cake rack.
With waxed paper or a tray underneath, pour the
chocolate glaze over the cake.
Do not touch the cake or try to spread the glaze, but rotate the cake as your pour to let the glaze completely cover the top and sides.
Refrigerate for at least 2 hours.