10 egg yolks
2/3 c. sugar
10 tbsp. butter
8 oz. bittersweet chocolate
1 c. very fine ground nuts (pecans, walnuts, almonds)
8 egg whites
3/4 c. apricot preserves (optional)
2/3 c. chopped nuts (as above)

Grease and flour 8-inch springform pan. Preheat oven to 350 degrees. Mix together but do not beat yolks and sugar. Melt butter and chocolate in top of double boiler; stir until smooth. Stir in egg yolk mixture.

Remove 1 cup of this to use as frosting; chill. Fold ground pecans into remaining mix. Beat whites until stiff. Stir 1/4 cup whites into mixture, then fold in remaining whites.

Pour into pan and bake 50-60 minutes or until center feels springy. Set aside to cool. Ease spatula around edge and release spring. Cut cake in half horizontally; spread apricot preserves and replace top. Frost top and sides; pat chopped nuts around sides. Keep refrigerated until ready to serve.