FOR CAKE:

Potato starch (to dust pan)
6 eggs, 5 separated
Salt
2 tsp. lemon juice
3/4 c. sugar
2 tsp. lemon rind
3 oz. grated semisweet chocolate bar
2 1/2 c. ground nuts, room temperature

FOR TORTE TOPPING:

1/4 c. sweet wine
1/2 c. preserves

FOR CHOCOLATE GLAZE:

1/3 c. water
3 tbsp. vegetable oil
1 c. sugar
1/2 c. unsweetened cocoa

I prefer to use pecans, cherry wine and cherry preserves although apricot and hazelnuts are also excellent. Nuts should be ground powdery but not too finely as they become oily. More wine and preserves can be used.

TO MAKE THE TORTE BATTER AND TOPPING:

Mix 5 egg whites with lemon juice, a pinch of salt and beat until foamy. Add 1/2 cup sugar gradually and beat until stiff, but not dry. In a separate bowl, beat the 5 yolks and the whole egg with 1/2 cup sugar and lemon rind until fluffy. Then fold chocolate and nuts into yolk mixture, mix and then fold in egg white mixture. Mix well and pour into a prepared (with pot starch and wax paper) 9 inch springform pan.

Bake at 325 degrees for 50 to 55 minutes or until cake springs back to the touch. Turn oven off and leave cake in oven with oven door slightly ajar. After 10 minutes, remove cake from oven and slide a knife around the edges of the pan to loosen. Cool in the pan for 30 minutes. Remove the sides of the pan. Meanwhile, cover 2 9-10 inch cardboard circle with foil. (You can use a plate, but it gets very messy when the glaze is poured over the top of the cake.) Put the cake on the cardboard. Sprinkle the wine over the torte. Heat the jam until it thins. Brush it over the torte in a thin layer.

TO MAKE THE CHOCOLATE GLAZE:

Mix water, oil, sugar, and cocoa well in a saucepan stirring constantly over low heat until thick. (About 10 to 14 minutes). Don't allow to boil. Remove from the heat and stir about 3 or 4 minutes longer until thickened. (If it is not thickening properly, add more cocoa and sugar, 2 parts sugar to 1 part cocoa). Pour mixture into the center of the torte and spread around with a rubber spatula.

Press a few nuts and some chocolate swirls on the cake. Nuts should be pressed on before glaze completely cools. Refrigerate overnight uncovered. It can be frozen, but be sure to uncover it before it begins to thaw. Torte should be served at room temperature.