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1
Preheat oven to 325u00b0F (170u00b0C/Gas mark 3) and grease and line with parchment, or waxed paper, two 8-inch round cake pans.
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2
Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth.
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3
Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually.
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4
Break the chocolate into pieces and melt in double boiler over low heat or slowly in microwave (10 seconds, stir, 10 seconds, stir & continue until melted) Stir chocolate into the creamed mixture.
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5
Put the egg whites into a large bowl, or mixer fitted with a whip attachment, and whisk until they are firm and form soft peaks when you lift the whisk.
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6
Mix the flour into the chocolate mixture. Then one spoonful at a time, fold the egg whites into the cake batter with a metal spoon.
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7
Pour the mixture into the cake pans. Smooth the top with the back of your spoon and bake the cakes for 35 minutes.
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8
When baked, run a knife around the edge of the cakes to loosen and turn out onto a wire rack to cool.
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9
For Filling: Melt the chocolate in a bowl. Mix in powdered sugar and the butter. Use a knife to spread the chocolate paste onto one half of the cake. Then, put the other cake on top.
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10
Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife.
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11
For Icing: Sift the cocoa powder and the powdered sugar into a bowl. Add water, a teaspoon at a time, until it reaches a spreading consistency then spread it all over the cake.
