Yield: 1x9”

5 oz butter

5 oz sugar

6 oz bittersweet chocolate, melted

7 egg yolks

1 tsp vanilla

7 egg whites

1 pinch salt

3 oz sugar

5 oz sifted cake flour

Cream butter and sugar using a paddle attachment.  Add melted chocolate to butter mixture.  Add yolks and vanilla to mixture.  Whip whites and salt to soft peak and slowly add sugar continue whipping to firm moist peaks.  Fold meringue into chocolate mixture.  Fold flour into mixture in thirds.  Pour into a cake pan lined with parchment liner.  Bake at 350° for about 35 minutes.

To assemble:

Even out cake and split in half.  Brush cut edges with syrup and fill with apricot jam.  Place top on cake and place on rack on a sheet pan.  Cover cake with ganache and chill.  Pipe filigree top and mask bottom with shaved chocolate.