1/2 cup butter
1/2 teaspoon vanilla
3/4 cup sugar
8 egg yolks
5 oz. semi-sweet chocolate
8 egg whites
1/2 cup sugar
1 cup sifted flour
1 teaspoon baking powder
3-4 tablespoons apricot or raspberry jam
1 cup semi-sweet chocolate chips
4-6 tablespoons boiling water (add some instant espresso coffee)
about 1 cup powdered sugar, sifted
1 teaspoon butter
Blend together: butter, sugar, egg yolks, and vanilla until fluffy. Melt the chocolate in a little saucepan, cool and stir into above. Beat egg whites, adding 1/2 cup sugar, slowly. Gradually and gently fold sifted flour, baking powder and egg whites into batter. Pour into well greased and floured round cake pan. 9 inch.
Bake at 350 approximately 50 minutes.
Let cake cool a few minutes then carefully remove onto a cake plate. You can make it into layers by carefully cutting it twice and spreading the jam between layers or leave whole and spread the jam on top, either way is fine.
Melt the chocolate chips with the boiling water (mixed with espresso if desired) when smooth add the powdered sugar and butter. If the hot water doesn't melt the chocolate chips stir over a pan of hot water. While the frosting is still slightly warm glaze the cake by gently pouring and spreading on the top and sides. It doesn't have to be even on the sides but can drip over if you like the look. Cool in the refrigerator for 2 hours.