Instructions: Place chocolate and butter in metal bowl over simmering water and melt. Do not allow the bottom of the bowl to touch the water. Let the chocolate mixture cool for a moment, then add brandy and egg yolks and stir well.

In clean mixing bowl, beat the egg whites until foamy, then add sugar, 1 tablespoon at a time, beating until the whites hold a soft peak.

In another mixing bowl, whip the cream until it holds soft peaks.

Fold a small amount of the whipped cream into the chocolate mixture, then fold in the rest of the cream. Gently fold in the egg whites.

Pour the pâte into a loaf pan lined with plastic wrap. Top with toasted hazelnuts and dried apricots and refrigerate for at least 4 hours. Remove from the pan and cut into thin slices with a hot knife.

Served with whipped cream.

Serves 12

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