Gather
10 ounces bittersweet chocolate
9 tablespoons butter, room temperature
1 cup powdered sugar
6 eggs, separated
1 teaspoon vanilla
2 cups sugar
1 cup flour
1-1/4 cups apricot preserves (or your favorite flavor)
3/4 cup water
whipped cream
fresh berries or peaches
Go
1. Preheat oven to 400 degrees F. Grease a 9-inch springform pan, line with parchment paper and dust sides with flour.
2. Melt 4-1/2 ounces chocolate and let stand, stirring often, until cool.
3. Beat butter until smooth. Mix in powdered sugar.
4. Add egg yolks, one at a time, then mix in melted chocolate and vanilla.
5. In a separate bowl, beat egg whites and 1/2 cup sugar until they form soft peaks.
6. Gently fold whites into the chocolate mixture. Sift flour into batter.
7. Bake 40 minutes. Remove from oven and let cool 10 minutes.
8. Remove cake from pan and invert onto cooling rack. Once completely cool, slice into two even layers.
9. Bring apricot preserves and 2 tablespoons water to a boil, stirring frequently. Reduce glaze, then strain through a wire sieve.
10. Brush the top of one cake layer with warm glaze. Place the second layer on top, then glaze the top and sides.
11. In a saucepan, melt 5-1/2 ounces chocolate, 1-1/2 cups sugar and 3/4 cup water over medium high heat. Reduce heat to medium and stir until mixture reaches 234 degrees F.
12. Remove from heat, stirring constantly, until cool and thick (about 10 minutes).
13. Pour chocolate icing over the cake and let it run down the sides, completely coating the cake.
14. Refrigerate until firm, about 1 hour. Serve with whipped cream and fresh fruit.
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