130 gram(4.6oz)Butter 110gram(3.9oz)powdered Sugar vanilla essence 1 tea spoon 6 egg
   yolks 130 gram(4.6oz)cooking chocolate 6 egg whites 110 gram sugar(3.9oz) 130 gram
                    (4.6oz)flour (All pourpose apricot marmalade
                                 for the icing
       200 gram (7.06oz)Sugar 0.125 liter (.07pint)watter 150 gram(5.3oz)chocolate
                                   How to
 Warm the cooking chocolate in a double boiler 'till it is liquid in an other pan melt Butter,add
 Powdered Sugar and Vanilla . Wiskto mix well.while wisking add the egg yolks, and last the
 melted chocolate. Pre heat oven to 350 F. whip the egg whites till stif, and peaks. add slowly
   the sugar while still beating at low speed.With a wooden spoon fold egg whites in to the
 chocolate Mass. steer to mix well add the flour a little at a time stiring carefuly. Take a 9" or
 10" cake pan put parchment paper on bottom. Fill Batter in to cake pan smothing top to be
eaven. Put cake in oven leaving door open 1 inch. Batter can expand but does not form crust.
 After 15 min. shut the oven-door and bake for1 hr. Turn out on a cooling rack anc let cool for
   20-25 min. turn back on right side, and let cool again competly. NOW YOU CAN TAKE
     OUT FROM CAKE PAN. Warm the appricot marmalade and sread on top of cake.
                                    ICING
  Steer the powdered sugar in to the warm watter (.07pint)and let it coock for 5 min.. Let it
 cool down a little. Meltthe 5.3oz chocolate till it's soft. little by little steer chocolate into the
  warm sugar watter. You should get a thick, viscous icing. it should covera wooden spoon
    about 4 mm. thick If icing is to thick add a few drops of watter. The correct temp. is
 important. If the icing is to hot it will not shine after cooling.If the icing is to cool you can not
  spread it to a smooth surface. Poor all the warm icing on the top of the Cake and stroke it
   smoth with 2 or 3 strokes. Smooth the sides around also Let Cool and dry to a smooth
  surface. Serve with Whipped cream on a separate dish. TIP: icing should be liquid and no
                         warmer than what you can taste.