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1
Preheat oven to 350 degrees.
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2
Grease the bottom of three nine-inch or 10-inch pans (foil pans are good).
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3
Line the bottoms with waxed paper and grease the paper.
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4
When separating the eggs, reserve two extra yolks for the frosting.
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5
Add salt to egg whites and beat until peaks just begin to firm.
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6
Add the sugar a little at a time, beating constantly.
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7
Beat a few more minutes till stiff and glossy.
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8
Meanwhile, melt the chocolate and butter over hot water.
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9
Cool a little and add vanilla.
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10
Then add this to the yolks, stirring with a wire whisk.
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11
It will be thick.
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12
Add a third of the whites to the chocolate mixture and stir well.
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13
Pour onto the remaining whites and sift in flour.
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14
Fold altogether with whisk, being careful not to overmix but not leaving any white lumps showing.
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15
Pour into pans and bake for 25 to 30 minutes.
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16
Turn onto rack and peel off the paper.
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17
Make the frosting.
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18
Combine chocolate, cream, corn syrup and sugar in a small heavy pan and heat, stirring until sugar is dissolved and the chocolate is melted.
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19
Raise heat to medium and cook to 224 to 226 degrees Fahrenheit on a candy thermometer (soft ball).
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20
Using a small wire whisk, beat the hot mixture into the egg yolks.
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21
Cool and stir in vanilla.
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22
When cake is cool, spread apricot preserves between layers and pour frosting over the cake, smoothing sides with spatula.
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23
Chill well.
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24
Serve cake at almost room temperature.
