6 oz SemiSweet Chocolate Ground Very Fine
1/2 Cup Sugar
1/4 tsp Salt
1/2 Cup Butter
7 Egg Whites
6 Egg Yolks
1 Cup Apricot Jam
3/4 Cup Dry Bread Crumbs
1/4 Cup Blanched Almonds
Preheat the oven to 325 degrees.
All ingredients must be at room temperature (70 degrees F) before starting. Grate the semisweet chocolate. Cream the sugar and butter thoroughly. Beat the eggs in, one at a time, until the mixture is light and fluffy. Add the grated chocolate, bread crumbs, almonds and salt. Beat the egg whites until they are stiff but not dry. Fold in the egg whites.
Bake in an ungreased, removable rim (or springform) pan for 50 to 60 minutes. Cool completely.
Slice the torte horizontally through the middle to form two layers. Spread the apricot jam between the layers. Cover the cake with a generous coating of chocolate glaze. Serve with a great gob of whipped cream on top of each portion.