1 pound bittersweet chocolate, cut into small pieces
2 oz unsweetened chocolate, cut into small pieces
8 ounces unsalted butter
12 large egg, separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup apricot preserves
8 ounces bittersweet chocolate (up to 10 oz)
2 tablespoons unsalted butter
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
In an electric mixer, beat the egg whites and salt to stiff peaks. With the machine running, add the remaining 2 tablespoons sugar. Fold in 8 ounces sifted flour. Stir one third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Turn into the springform pan.
Over cake and chill.
Serve a wedge of cake with creme chantilly.