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1 cup butter

8 egg yolks

6 oz. cooking chocolate

1 cup confectioner's sugar

Vanilla

10 egg whites

1 cup flour

4 tablespoons apricot jam

Cream butter. Melt chocolate in a double boiler. Add gradually to

creamed butter melted chocolate, sugar , and the egg yolks, one by one,

stirring constantly. Add flour and a dash of vanilla and beat well. Beat

egg whites until stiff and fold into batter. Pour mixture into a

well-greased 10-inch mold. Bake at 300 degrees F. for about 1 hour. Let

cool and turn out of mold. Split and spread heated and slightly diluted

apricot jam over the lower half of the cake. Replace top and brush with

apricot jam and cover with chocolate frosting. (Recipe below.)

Chocolate Frosting

1 cup sugar

7 oz. cooking chocolate

1 cup water

Boil sugar and water until sugar is completely dissolved. Melt the

chocolate separately in a double boiler. Add sugar syrup gradually to

chocolate, stirring constantly. When cooled, frost the cake.