Hungarian Chocolate Cake
This recipe and technique is from Scharffen Berger
10 egg yolks
2/3 cup sugar
10 tablespoons unsalted butter
4 ounces Scharffen Berger 70% Cacao Bittersweet chocolate
4 ounces Scharffen Berger 62% Cacao Semisweet chocolate
1 cup very finely ground pecans
8 egg whites
¾ cup apricot preserves
2/3 cup chopped pecans
Preheat the oven to 350 degrees F. Grease and flour an 8-inch springform pan. Line the bottom with parchment paper and grease that as well.
In a large bowl, mix together the egg yolks and the sugar. Stir occasionally but do not beat. Set it aside to allow the sugar to dissolve while assembling the other ingredients.
In the top of a double boiler, place the butter and chocolate. Set over hot but not boiling water. Make sure the water does not touch the bottom of the double boiler. Heat until the butter and chocolate have melted and are smooth.
Stir the melted chocolate mixture into the egg yolk and sugar mixture until blended. Remove 1 cup of the mixture and set aside to use as frosting for the cake.
Fold the ground pecans into the chocolate mixture.
Beat the egg whites until stiff but not dry. Stir ¼ into the chocolate/nut mixture. Fold in the remaining whites. Pour the mixture into the prepared pan and bake for 50 to 60 minutes or until the center feels springy to the touch.
Set the pan on a rack to cool and gently ease a spatula around the edge so that the cake falls evenly as it cools. When cool, remove the sides of the pan. Transfer the cake to a serving dish. Slice into two layers and spread the preserves over the bottom layer. Replace the top layer.
If the frosting mixture is not stiff enough to spread, refrigerate for 20 to 30 minutes. Using a small spatula, frost the top and sides of the cake. Pat the chopped nuts around the edges.
Refrigerate until served.