Chocolate Birthday Cake

Rich chocolaty flavor.

Preheat the oven to 350 degrees f.

Butter and flour a 9-inch layer cake pan.

Tap out the excess flour.

Melt the chocolate in the top of a double boiler over hot , not simmering , water.

Set aside to cool to lukewarm.

Beat the eggs and 3 / 4 cup sugar in a bowl until thick and lemon colored.

Fold the flour and melted chocolate into the batter , a third at a time until just combined.

Stir in the almond extract.

Pour the batter into the cake pan and bake for about 45 minutes or until a cake tester inserted in center comes out clean.

Leave the cake in the pan for 5 minutes , then unmold it onto a wire rack.

When cake is cool , split it into 2 layers.

To make the frosting , in a saucepan boil 1 / 2 cup sugar and 1 / 2 cup water until the sugar melts and the syrup is clear.

Cool to lukewarm.

In the bowl of an electric mixer set on medium speed , beat the egg yolks , adding the syrup in a slow , steady stream , until thick.

Continue beating for about 5 minutes or until the mix.

unsweetened chocolate, eggs, sugar, all-purpose flour, almond extract, water, egg yolks, unsalted butter, bittersweet chocolate, apricot preserves