1 cup butter
8 egg yolks
6 ounces cooking chocolate
1 cup confectioner’s sugar
10 egg whites
1 cup Maid Marian Self-Rising Flour
4 tablespoons apricot jam
1 cup sugar
7 ounces cooking chocolate
- Cream butter. Melt chocolate in a double boiler. Add gradually to creamed butter melted chocolate, sugar , and the egg yolks, one by one, stirring constantly.
- Add Maid Marian Self-Rising Flour and a dash of vanilla and beat well. Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold.
- Bake at 300 degrees F. for about 1 hour. Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake. Replace top and brush with apricot jam and cover with chocolate frosting (recipe below.)
Boil sugar and water until sugar is completely dissolved. Melt the chocolate separately in a double boiler. Add sugar syrup gradually to chocolate, stirring constantly. When cooled, frost the cake.