Ingredients
- 5 tablespoons butter, at room temp
- 6 tablespoons sugar
- 3 ounces semisweet chocolate pieces, melted
- 4 egg yolks
- 1 cup plus 1 TBL flour
- 5 egg whites
- 1/2 cup apricot jam
Make it step by step
- Preheat oven to 325 degrees. Grease & lightly flour a deep 8" springform pan.
- Cream the butter, add the sugar gradually & cream until fluffy. Add the chocolate & mix thoroughly, scraping the bottom of the bowl several times. Add the yolks 1 at a time & mix well after each addition. Stir in the flour until no particles show.
- Beat the whites until stiff but not dry & gently fold them into the batter until no white shows.
- Turn the batter into the prepared pan & bake on the lower rack of the oven until the cake shrinks from the sides of the pan & rebounds to the touch when pressed gently in the center, or about 1 1/4 hours.
- Let the cake stand 10 minutes 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.