Instructions: In a small bowl, combine apricots, wine and almond extract. Let stand 1 hour.

In top of double boiler, melt butter and chocolate together over simmering water. Whisk until smooth and let cool.

Preheat oven to 375 degrees. Line bottom of an 8 inch spring form pan with parchment paper.

With an electric mixer, beat egg yolks until smooth and pale. Add 1/2 cup sugar and beat until light-colored, 1 minute. Add warm chocolate and beat on low just until smooth. Add ground almonds and apricots with their liquid. Fold in.

Sift flour over batter and fold in.

In a clean bowl, beat egg whites with cream of tartar and salt until soft peaks form. Sprinkle in reserved 1/4 cup sugar and beat until stiff but not dry.

With clean spatula, fold egg whites into chocolate batter until there are no white streaks.

Pour batter into prepared pan and bake 35 to 40 minutes; the top will rise and crack, and a cake tester inserted into the center will come out clean. Cool completely in pan on rack. The cake is soft, so dont be tempted to handle it before it has stood for a few hours to firm up.

To make glaze, combine chocolate and butter in top of double boiler and gently melt over low heat. Remove from heat and whisk in corn syrup. Whisk until smooth.

Run knife around edges of pan to loosen cake. Invert onto a wire rack over a piece of waxed paper on a flat plate; peel off parchment and brush off any crumbs. Using just-warm glaze and a small metal spatula, spread glaze over top and sides of cake. Pour remaining glaze over the cake and, with as few strokes as possible, spread glaze to edges, letting excess drip down. Pull out waxed paper. Let glaze set before sliding cake onto a cake plate with a large metal spatula. Chill, uncovered, to set glaze.

Note: The original recipe specifies
Stonegate Winery cabernet. Choose a wine you enjoy.

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