The thing I found so interesting about this recipe was that you use 1 cup of the cake batter to serve as frosting. At the point where you divide the batter, the egg yolks are raw. This could be a real dealbreaker for a lot of people. I do have a link to the Farmer’s Almanac online, an article about using raw egg yolks that might ease your mind. It also contains tips about what to do if it’s still a dealbreaker for you.
10 egg yolks
2/3 cup sugar
10 tablespoons butter
8 ounces bittersweet or German’s Sweet Chocolate
¾ cup apricot preserves
1 cup very finely-ground pecans (use a Mouli grater or a nut grinder, and the texture should be light and fluffy as flour.)
8 egg whites
2/3 cup chopped pecans
- Preheat oven to 350°. Grease and flour an 8 inch springform pan.
- In a large bowl mix egg yolks and sugar. Stir occasionally, but do not beat. The idea is to slowly dissolve the sugar while you assemble the remaining ingredients.
- Melt butter and chocolate in double-boiler set over hot water, and heat gently until the mixture is smooth. Cool. Stir melted mixture into the egg mixture until blended. Reserve 1 cup of the resulting mixture to serve as the frosting.
- Fold ground pecans into the mixture remaining in the bowl. Beat the egg whites until stiff but not dry. Stir one fourth of the egg whites into the nut mixture. Gently fold in the remaining egg whites. Pour into prepared pan and bake for 50-60 min., or until the center feels springy to the touch. Set pan on a rack to cool and gently ease spatula around the edge so the cake will fall evenly. When cool, remove sides of pan. Transfer cake to serving dish; slice into two layers, spreading preserves on the bottom layer. Replace the top layer. If the frosting is not yet stiff enough to spread, refrigerate for 20-30 min. Using a small spatula, frost the top and the sides of the cake. Pat chopped nuts around the edges.