| 1 |
FOR CAKE: Preheat oven to 350 F. Line two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Place chocolate in top of double boiler set over simmering water; stir until melted. Remove from heat; cool 10 minutes. Whisk egg yolks in medium bowl. Whisk in butter and vanilla, then chocolate. |
| 2 |
Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add sugar, beating until whites are stiff but not dry. Fold 1/4 of whites into chocolate mixture. Sift 1/3 cup of flour over; fold in. Fold in whites in 3 more additions, alternating with flour in 2 additions. Divide batter between pans. |
| 3 |
Bake cakes until tester insert into center comes out clean, about 20 minutes. (Cakes will not rise to the tops of pans.) Remove pans from oven; cut around pan sides to loosen cakes. Let cool 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely. |
| 4 |
FOR GLAZE: Mix chocolate, cream, sugar and corn syrup in heavy medium saucepan. Stir over low heat until sugar dissolves and chocolate is melted and smooth. Increase heat to medium and bring glaze to simmer. Attach candy thermometer registers 182 F, about 5 minutes. Remove from heat. |
| 5 |
Whisk egg in medium bowl to blend. Gradually whisk in hot chocolate mixture; return mixture to same pan. Cook over low heat until glaze coats spoon thickly, whisking often, about 5 minutes (do not boil). Remove from heat. Add vanilla and whisk until smooth. Cool 30 minutes, whisking occasionally. |
| 6 |
Place 1 cake layer, flat side up, on 8-inch tart pan bottom or 8-inch cardboard round. Place on rack set over large piece of foil. Spread cake with apricot jam. Top with second cake layer, flat side down. Pour glaze over cake with metal spatula. Let cake stand until glaze sets, about 1 hour. Using large spatualas. Let cake stand until sets, about 1 hour. Using large spatulas, transfer cake to plate and refrigerate until glaze hardens, about 3 hours. |
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