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Add a photoServings: 1
Ingredients
- 5 Tbsp. butter, at room temp.
- 6 Tbsp. sugar
- 1/2 c. (3 ounce)semisweet chocolate pcs, melted
- 4 x egg yolks
- 1/2 c. + 1 Tbsp. flour
- 5 x egg whites
- 2Â 1/2 Tbsp. apricot jam
Directions
- Preheat oven to 325 degrees . Grease & lightly flour a deep 8" springform pan.
- Cream the butter, add in the sugar gradually & cream till fluffy. Add in the chocolate & mix thoroughly, scraping the bottom of the bowl several times. Add in the yolks 1 at a time & mix well after each addition. Stir in the flour till no particles show.
- Beat the whites till stiff but not dry & gently fold them into the batter till no white shows.
- Turn the batter into the prepared pan & bake on the lower rack of the oven till the cake shrinks from the sides of the pan & rebounds to the touch when pressed gently in the center, or possibly about 1 1/4 hrs.
- Let the cake stand 10 min on a rack before turning out of the pan. (the cake will shrink slightly on cooling.)
- Turn the cake out on the rack, turn right side up & let if finish cooling.
- Stand the rack & cake on wax paper & spread the top of the cake with jam. Pour any desired chocolate icing over the cake & spread it quickly to coat the top & sides.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 359g | |
| Calories 1651 | |
| Calories from Fat 885 | 54% |
| Total Fat 102.88g | 129% |
| Saturated Fat 64.12g | 256% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 447mg | 19% |
| Potassium 847mg | 24% |
| Total Carbs 195.05g | 52% |
| Dietary Fiber 16.8g | 56% |
| Sugars 100.81g | 67% |
| Protein 19.83g | 32% |
