RIGO JANCSI CHOCOLATE SLICES

3 eggs, separated
3 tablespoons caster sugar
1 ounce dark chocolate, grated
2 tablespoons plain flour
For the filling:
Apricot jam
1 ounce cocoa powder
Vanilla essence
6 ounces double cream, stiffly whipped for the chocolate icing
6 ounces dark chocolate
1 ounce unsalted butter

Cream together the egg yolks and sugar. Whisk the egg whites until very
stiff. Add the grated chocolate and flour to the yolk mixture, then fold in
the whites. Line and grease a 1 1/2 pound loaf pan and pour in chocolate
mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn
out and cool on a rack. When cold, slice in half lengthways through the
middle.

Spread both halves of cake with jam on the cut sides. For the filling, mix
together all the remaining ingredients and spread evenly over one half on
top of the jam. Make the icing by melting the chocolate with the butter.
Allow to cool slightly, then spread over the jam on the other half. Put the
two strips together so that the icing and filling are together in the
middle, with the iced strip on top, and chill slightly before slicing to
serve.