10 egg yolks
2/3 c. sugar
10 tbsp. butter
8 oz. bittersweet or German sweet chocolate
1 c. ground pecans (should be as fluffy as flour)
8 egg whites
3/4 c. apricot preserves
2/3 c. chopped pecans (pecans needed for this recipe from 2 (3 oz.) cans whole pecans)

Preheat oven to 350 degrees.

Grease and flour an 8" springform pan.

In a large bowl, mix together the yolks and sugar. Stir occasionally, but do not beat, to dissolve the sugar while assembling the remaining ingredients.

In top of a double boiler, place chocolate and butter. Set over hot water and heat gently until the mixture is smooth.

Stir the melted chocolate mixture into the egg yolk and sugar mixture until blended.

Remove 1 cup of the mixture and set aside to use as frosting.

Fold the ground pecans into the mixture remaining in the bowl. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the nut mixture. Gently fold in the remaining whites. Pour this mixture into the pan and bake 50 to 60 minutes or until cake springs back when lightly touched in center.

Set the pan on a rack to cool and gently ease a spatula around the edge so that the cake falls evenly as it cools. When cool, remove the sides of the pan. Transfer the cake to a serving dish. Slice into 2 layers and spread the preserves over the bottom layer. Replace the top layer.

If the frosting mixture is not thick enough to spread, refrigerate for 20 to 30 minutes. Using a small spatula, frost the top and sides of the cake. Pat the chopped nuts around the edges (I put on top instead). Refrigerate until served. 8 to 10 servings.