6 oz. semi-sweet chocolate
6 oz. butter, unsalted
1/3 c. granulated sugar
5 lg. eggs, separated, plus 1 extra egg white
3/4 c. sifted all-purpose flour
3 tbsp. apricot preserves

Adjust rack 1/3 up from bottom of the oven and preheat oven to 350 degrees. Butter an 8-inch spring-form pan, or an 8 x 1 3/4 or 2-inch layer-cake pan; line the bottom with wax paper cut to fit, butter the paper, dust with flour, invert over a piece of paper, and tap lightly to shake out excess. Set aside.

Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until completely melted and smooth. Set aside uncovered to cool slightly.

In the large bowl of an electric mixer, cream the butter. Beat in the sugar. Add the egg yolks and beat well, scraping the bowl with a rubber spatula. On low speed beat in the melted chocolate. Then add the flour and beat only until mixed. Remove from the mixer.

In the small bowl of an electric mixer, beat the 6 egg whites until the whites hold a definite shape but not until they are stiff or dry.

Stir 2 large spoonfuls of the whites into the chocolate to lighten it a bit. Then fold in the remaining whites in four or five additions; the first three or four additions should be small and not too thorough. Incorporate about half the whites in these small additions. The last large addition should be folded until no whites show, but no more.

Turn the mixture into the prepared pan and rotate the pan briskly first in one directions, then the other, to level the top.

Bake for 45 to 50 minutes. The top will feel rather firm and will spring back when lightly pressed with the fingertip; a toothpick gently inserted in the middle will come out clean and dry.

Let the cake stand in the pan for 10 minutes. Then cover it with a rack, invert, remove the pan and the paper lining, cover with another rack and invert again, leaving the cake right side up.

Let stand for several hours or preferably overnight or freeze it.

When you are ready to glaze the cake, prepare a flat cake plate by placing 4 strips of wax paper around the outer edges.

Place the cake upside down on the plate, checking to be sure that the papers touch it all around.

Strain the apricot preserves - they should be very smooth. Place them in a small pan over moderate heat and bring them to a boil.

Pour the boiling preserves over the cake and, with a long, narrow metal spatula, spread evenly over the top.

CHOCOLATE GLAZE:

8 oz. semi-sweet chocolate
1/4 c. light corn syrup
3 tbsp. water
2 tbsp. unsalted butter

Place the syrup and water in a medium-size heavy saucepan. Cut the butter into small pieces and add them to the pan. Place over moderate heat and stir occasionally until the mixture comes to a full boil. Remove from the heat, immediately add the chocolate and stir until it has melted. With a small wire whisk, beat briskly until completely smooth.

Set aside, stirring occasionally, until the glaze reaches room temperature and begins to thicken slightly.

Pour the glaze carefully onto the very middle of the cake. It will spread out and run to the edges. You do not want too much of it to run down the sides. With a long, narrow metal spatula spread the top to make a smooth layer, being careful that you do not force too much of it down the sides. The sides should be covered with a thin coating.