Things You'll Need:
- Electric mixer, stand or portable
- 2 cake pans, 9 inch diameter, 2 inches deep
- 6 1/2 oz. semisweet chocolate, chopped and melted
- 8 egg yolks, whisked to thoroughly combine
- 1/2 cup unsalted butter, melted
- 1 tsp. vanilla extract
- 10 egg whites
- Pinch of salt
- 1/4 cup of sugar
- 1 cup flour
- 1/2 cup apricot jam, rubbed through a strainer
- 3 oz. unsweetened chocolate, chopped
- 1 cup heavy cream
- 1 cup sugar
- 1 tsp. corn syrup
- 1 egg
- 1 tsp. vanilla extract
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Step 1
Butter the bottoms of the baking pans, then line with circles of waxed or parchment paper. Butter paper, then preheat oven to 350 degrees F.
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Step 2
Combine eggs yolks and melted chocolate in medium bowl.
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Step 3
Beat eggs whites and salt with mixer on medium, until frothy. Add sugar one tbsp. at a time as you continue beating. Beat until eggs whites hold stiff peaks.
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Step 4
Add one third of egg whites to chocolate mixture and stir to combine. Pour chocolate mixture over the top of the egg whites, then sift flour over the top. Fold carefully until no streaks of egg white remain.
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Step 5
Distribute batter evenly between the two prepared pans. Bake until cakes puff up and look dry across the top. Check at 15 minutes, then every five minutes after that. A cake tester inserted in the center should come out clean. Be careful not to overbake.
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Step 6
Turn cakes carefully out onto racks, remove paper and allow to cool completely.
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Step 1
Mix unsweetened chocolate, cream, sugar and corn syrup in small saucepan. Stir constantly over low heat until chocolate is melted. Raise heat to medium and bring to a boil. Allow to boil over medium low heat for five to six minutes, or until mixture reaches soft ball stage.
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Step 2
Beat whole egg thoroughly in small bowl. Add a few tbsp. of hot chocolate mixture to egg and stir thoroughly. Add egg and chocolate mixture back into hot chocolate mixture, stirring briskly.
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Step 3
Allow to boil over low heat for three to four minutes, until mixture thickly coats the back of the spoon. Remove from heat, stir in vanilla and allow to cool.
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Step 1
Use a long-bladed serrated knife to slice each cake layer in half horizontally. Separate the layers, placing the bottom of one layer on the serving plate.
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Step 2
Make four inch wide strips of waxed paper. Place strips of paper under the edge of the bottom layer so that the plate is protected.
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Step 3
Brush the bottom layer with one third of the apricot jam. Add the next layer and brush it with jam. Do the same with the third layer, then place the fourth layer on top.
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Step 4
Gently pour the cooled chocolate glaze over the center top of the cake, using a spatula to smooth it around the top so that it drips over the sides evenly. Use the spatula to completely cover the sides of the cake with the glaze.
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Step 5
Carefully remove the paper from around the plate, then refrigerate the cake for three to four hours, until the glaze is thoroughly set. Remove from the refrigerator a half hour before serving. Use hot, sharp knife to cut slices.
