Cake Batter Ingredients:

� 1 stick butter
� 4 or 5 ounces dark chocolate
� 4 ounces powered sugar
� 6 eggs
� 3 ounces white sugar
� 4 ounces flour

Icing Ingredients:

� 2 parts chocolate
� 1 part coconut shortening

For Finishing:

� apricot marmalade

Preparation:

Melt the chocolate and the butter in a double boiler over hot water. Remove from heat and let it cool. Mix little by litte the powered sugar and the 6 egg yolks in it. Beat the egg whites until stiff, but not dry, and add the white sugar. Mix it into the chocolate batter and add the flour. Preheat the oven to 350-400�. Pour batter into a greased springform pan. Bake at 325�C for 50 to 60 minutes.

Allow the cake to cool completely before removing from pan and before icing. Once cool remove from pan then slice cake horizontally. Insert a filling of pureed jam between the layers.

Icing: melt the chocolate and the coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.