Instructions: Notes:
Go for the best quality dried apricots you can find. Many of the lower priced imported cots seem to lack flavor. An excellent substitute would be dried nectarines.

Try serving this over creme anglaise to add a little more moisture to the cake.

Special equipment: 8 1/2 inch springform pan (probably you could use 9-inch and bake less time.)

1. Prepare the cake layer; Heat the cognac in a medium-size saucepan over medium heat until just hot. Remove it from the heat and mix in the apricots. Let the apricots soak for 15 minutes, then strain them, reserving any soaking liquid for the glaze.

2. Position a rack in the center of the oven and preheat the oven to 375 F. Butter an 8 1/2 inch springform pan and dust it with 3 tablespoon of the breadcrumbs.

3. Using an electric mixer on medium speed, cream the butter until it is light and fluffy. Gradually beat in the sugar. Beat in the eggs one at a time. The mixture may look curdled. Add the chocolate and vanilla. Mix in the remaining 2/3-cup breadcrumbs. Combine the pecans and flour in a small bowl and blend into the batter. Fold in the apricots.

4. Spoon the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool the cake in the pan on a rack.

5. Run a knife around the cake, and invert it onto a platter.

6. Prepare the icing; Stir all the ingredients together in the top of a double boiler placed over simmering water, and cook until the mixture is shiny and smooth, about 5 minutes.

7. Slide sheets of waxed paper under the edges of the cake. Pour the icing over the cake, carefully and quickly tilting the cake to cover it evenly. Using a thin flat spatula spread the icing over the top and sides of the cake. Refrigerate until the icing is firm, 1 hour.

8. Prepare the apricot glaze; add enough cognac to the soaking liquid reserved from the apricots to measure 2 tbsp. Combine it with the jam in a small heavy saucepan. Stir over medium-low heat until liquefied, 1 to 2 minutes. Strain the mixture through a fine-mesh sieve into a small bowl. Cool until tepid, about 5 minutes.

9. When the icing is firm, pour the glaze over the top of the cake. Using a thin metal spatula, spread it out evenly (do not let any drip down the sides). Arrange the pecans around the edge of the cake, ends touching. Discard the waxed paper, and refrigerate the cake until the glaze is set. (The cake can be prepared 1 to 2 days ahead and kept very loosely covered with aluminum foil in the refrigerator.) Let stand at room temperature for 1 hour before serving.

Sreves 10.

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