4 squares (4 oz.) unsweetened chocolate
4 tbsp. water
1/2 c. sweet butter, in bits
3 or 4 eggs, separated (lg. or sm.)
1/4 c. nuts, ground or finely chopped
1/2 c. sugar
1 tsp. vanilla flavoring
2 tsp. rum, brandy OR kirsch
1/3 c. sifted all-purpose flour
Apricot jam OR red currant jelly
Thin Chocolate Glaze

Melt the chocolate over low heat in the water, stirring constantly. Stir in the butter piece by piece, stirring after each addition until the piece of butter has melted. Remove from the heat and stir in the sugar. Cool. Add the egg yolks, 1 at a time, beating well after each addition. Blend in the nuts and the flavoring. Gradually stir in the flour and mix well. Beat the egg whites until stiff and fold them into the batter. Grease and flour and line with wax paper 2 round 8 inch cake pans. Put 1/2 the mixture in each pan. Bake in a preheated medium oven (325 degrees) for about 25 minutes or until the cake tests clean. Do not over bake; the cake should be on the moist side. When cool, spread 1 layer with apricot jam or red currant jelly and top it with the other layer. Frost with any Thin Chocolate Glaze.

THIN CHOCOLATE GLAZE:

1 c. (6 oz.) semi-sweet chocolate pieces
2 tbsp. butter
2 tbsp. light corn syrup
3 tbsp. milk

Combine the chocolate pieces and the butter in the top of a double boiler. Melt, stirring frequently, over hot (not boiling) water. Stir in the corn syrup and the milk and beat until the mixture is smooth. Spread the glaze while still warm over cake or cookies. The cake or cookies should be thoroughly cooled and brushed free of crumbs.