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6 eggs separated 3/4 cup sugar 2 cups all purpose flour 1 teaspoon baking powder 1/2 cup powdered cocoa 1/4 cup apricot preserves, sieved 2 tablespoons rum 11 ounces semisweet chocolate milk Confectioners' sugar
Put the egg yolks and sugar into a bowl and mix with a wooden spoon until the mixture is light and frothy. Beat the egg whites until they are thick and stand in peaks. Mix together the flour, baking powder and cocoa; blend into the egg yolk mixture, stirring constantly. Add the beaten egg whites gradually, a spoonful at a time, folding them in gently. Butter and flour a 9 inch cake pan, 2 inches deep. Pour the mixture into the pan and bake in a preheated 350 degree oven for about 30 mins or until a wooden pick inserted into it comes out dry. Remove it from the oven and cool on a cake rack for 10 mins. Turn out of the pan and when it is completely cool, cut it into three layers. Spread the first layer with some of the apricot preserves and place the second layer on top. Sprinkle with rum and spread with the remaining preserves. Place the third layer on top and cover it with chocolate icing made by melting the chocolate with a little milk and confectioners' sugar in the top of a double boiler. Spread the icing over the top and sides of the cake. Decorate the surface of the cake with a meshwork of thin lines of icing. Chocolate Torte serves 6.
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