1/3 c. butter, room temperature
6 tbsp. granulated sugar
3 oz. semi-sweet chocolate, melted
4 egg yolks
1/2 c. + 1 tbsp. sifted flour
5 egg whites
2 1/2 tbsp. apricot jam

Grease and flour 8" wide springform cake pan. Cream butter; add sugar gradually and cream until fluffy. Add chocolate and mix. Add yolks one at a time and mix well. Stir in flour well. Beat whites until stiff (not dry). Fold in until no whites show. Turn into pan and bake on lower shelf until it shrinks from sides and rebounds when touched in center. (One hour and 45 minutes, approximately.)

Let cake stand 10 minutes, cake will shrink. Turn out and right side up; finish cooling. Stand cake on rack on wax paper and spread jam on top. Pour chocolate icing over cake and spread on top and sides. Serves 6 to 8.