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1
Preheat the oven to 350 degrees F.
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2
Butter and flour a 9-inch layer cake pan; tap out the excess flour.
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3
Melt the chocolate in the top of a double boiler over hot, not simmering, water.
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4
Set aside to cool to lukewarm.
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5
Beat the eggs and 3/4 cup sugar in a bowl until thick and lemon colored.
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6
Fold the flour and melted chocolate into the batter, a third at a time until just combined.
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7
Stir in the almond extract.
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8
Pour the batter into the cake pan and bake for about 45 minutes or until a cake tester inserted in center comes out clean.
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9
Leave the cake in the pan for 5 minutes, then unmold it onto a wire rack.
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10
When cake is cool, split it into 2 layers.
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11
To make the frosting, in a saucepan boil 1/2 cup sugar and 1/2 cup water until the sugar melts and the syrup is clear.
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12
Cool to lukewarm.
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13
In the bowl of an electric mixer set on medium speed, beat the egg yolks, adding the syrup in a slow, steady stream, until thick.
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14
Continue beating for about 5 minutes or until the mixture has more than doubled in bulk.
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15
In a clean bowl and using the electric mixer, beat the butter until light and creamy.
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16
Add the butter to the yolk mixture, a little at a time.
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17
Spread the buttercream on one of the cake layers Top with the other cake layer.
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18
To decorate the cake, melt the bittersweet chocolate in the top of a double boiler over hot, not simmering, water.
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19
Line a baking sheet with wax paper and spread the melted chocolate in a thin layer over the paper.
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20
Freeze for about 15 minutes until the chocolate is brittle.
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21
Brush the warmed, strained preserves over the top of the cake.
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22
Crumple the wax paper to break the chocolate into pieces.
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23
Scatter the broken chocolate over the top of the cake.
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24
Note: If you decide to write on the cake, double the buttercream amounts and omit the broken chocolate.
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25
Spread the buttercream on top of apricot preserves, and then write on the smooth surface with red or another color of decorating gel.
