Combine butter, sugar and salt and cream until light. Stir in 5 egg yolks and
1 whole egg, mixing well.
Melt chocolate and combine with almonds. Add to egg mixture
and beat well. Beat 7 (seven) egg whites until stiff but not dry. Fold into chocolate
mixture. Pour into 3 round eight-inch layer pans lined on bottom with paper and
Bake at 350 degrees for about 20 minutes. Cool on rack for 25 minutes before
carefully removing from pans.
Filling: Fold apricot jam into whipped cream and spread between layers and over
top of torte.
Butter Cream Frosting: Cream butter and salt. Gradually add sugar, beating well.
Add egg yolks, beating well after each addition. Add cooled chocolate, beating well.
Add vanilla extract. Spread on sides of torte.
Chill for about 2 hours or overnight before serving.
Yield: 12 servings
Posted by Rudy2 at Recipe Goldmine 10/7/2001 7:08 am.