CAKE:

3 tbsp. minced dried apricots
1/4 c. brandy
1/8 tsp. almond extract
6 oz. semi-sweet or bittersweet (not unsweetened) chocolate, finely chopped
1/2 c. (1 stick) unsalted butter, cut into small pieces
3 eggs, separated, room temperature
1/2 c. plus 3 tbsp. sugar
2/3 c. ground blanched almonds (about 3 oz.)
1/4 c. flour
1/4 tsp. (scant) cream of tartar

CARAMELIZED APRICOTS:

12 bamboo skewers
12 sm. dried apricots or similar size
1/2 c. sugar
1/4 c. water

CHOCOLATE GLAZE:

1/2 c. (1 stick) unsweetened butter, cut into sm. pieces
6 oz. semi-sweet or buttersweet (not unsweetened) chocolate, finely chopped
1 tbsp. corn syrup

For cake: Preheat oven to 375 degrees. Grease 8 inch diameter springform. Line bottom with parchment or waxed paper. Soak apricots in brandy and almond extract.

Melt chocolate with butter in top of double boiler over barely simmering water; stir until smooth. Remove from heat. Beat yolks and 1/2 cup sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat in chocolate, almonds and flour. Fold in apricots with soaking liquid. Using clean dry beaters, beat whites with cream of tarter until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time and beat until stiff but not dry. Gently fold 1/3 of whites into batter to lighten; fold in remaining whites. Turn batter into prepared pan. Bake until tester inserted in center comes out with moist crumbs, about 35 minutes. Cool cake in pan. Wrap tightly and let stand 1 day at room temperature. (Can be prepared 3 days ahead. Do not refrigerate.)

For apricots: Using skewer like lollipop stick, push into thick edge of each apricot just far enough to secure. Prop skewers against edge of bowl, apricot ends up. Cook sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat to medium and cook until syrup is mahogany. Remove from heat. Immediately dip apricots in syrup and return to rim of bowl. Let stand until syrup is almost firm. Gently remove skewers. Snip off any caramel "tails" with scissors. Set apricots aside.

Run knife between cake and pan edges. Press on raised cake edges to level. Invert onto 8 inch cardboard round. Spread edges with just enough chocolate glaze to smooth any imperfections; be careful to keep crumbs out of remaining glaze. Reheat remaining glaze over barely simmering water until smooth and just pourable but not thin and watery. Strain through fine sieve. Place cake on bakery turntable or plate.

Pour glaze into center of cake. Using dry metal spatula, spread over top and sides of cake, working as little as possible. Transfer cake to rack. Arrange caramelized apricots around upper edge. Let glaze set. Serve cake the same day at room temperature.

To make glaze: Melt butter and chocolate with corn syrup in double boiler over barely simmering water, stirring until smooth. Cool until almost set but still spreadable. Makes about 1 1/4 cups glaze. For best flavor, bake one day ahead.