150g butter, room temperature
6 eggs, separated
141g unsweetened or semisweet chocolate, melted, cooled
40g ground toasted blanched almonds
1 teaspoon vanilla extract
130g all-purpose flour
¼ cup milk
50g fine breadcrumbs
4 tbsp rum
100g apricot jam, sieved
- Preheat oven to 375 F (190C). Grease and flour a 9-inch spring form pan.
- In a medium bowl, cream sugar with butter. Beat in egg yolks, 1 at a time. Stir in chocolate, almonds and vanilla. Stir in ½ the flour alternately with ½ the milk. Blend well. Beat in remaining flour and milk. Beat egg whites until stiff peaks form. Stir breadcrumbs and ¼ of the beaten egg whites into chocolate mixture. Fold in remaining egg whites.
- Pour into prepared pan. Baked 35 to 40 minutes or until cake tests done. Remove from oven. Cool in pan 10 minutes. Then remove from pan and cool on a wire rack for several hours. Split cake into 3 equal layers.
- To assemble cake, position bottom layer on a serving plate. Sprinkle with ½ the rum; spread lightly with 1/3 of the jam. Top with second layer. Repeat process with liqueur and jam. Cover 2 layers with top layer. Spread with remaining jam. Cover entire cake with frosting. Use a fork to achieve rough texture on cake’s surface.