5 oz. sweet milk chocolate, broken in small chunks
3/4 cup (1 1/2 sticks) butter
6 egg yolks, beaten
1 cup confectioners' sugar
6 egg whites
1 1/4 cups sifted cake flour
1/3 cup apricot jam

Melt chocolate in top of a double boiler. Add butter, stirring until melted. Add egg yolks, beating constantly. Add sugar and beat until well mixed. Cool.

Beat egg whites until stiff. Fold in chocolate mixture and flour alternately. Pour into a greased 8-inch square pan lined with greased waxed paper.

Bake in a preheated 325°F oven for 30 minutes or until a toothpick inserted in center comes out clean. Remove from pan. Cool.

Melt jam in hot water. Spread on top of cake. Let stand 20 minutes and then decorate with frosting.

Chocolate Frosting:

9 oz. sweet milk chocolate, broken in small chunks
3 tbsp. milk
1/4 tsp. vanilla

Break chocolate into top part of double boiler. Place over simmering water and cook, covered, until chocolate is melted. Stir in milk and vanilla. Reheat. When smooth and shiny, remove from heat and spoon it, all at once, on top of torte. Smooth over top and sides of cake.