Austrian Christmas Sachertorte

Cream butter with a mixer.

Melt chocolate in a double boiler.

Gradually add the melted chocolate, sugar, and egg yolks (one by one) to the creamed butter, stirring constantly.

Add flour and a dash of vanilla and beat well.

Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold.

Bake at 300 degrees F for about 1 hour.

Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake.

Replace top and brush with apricot jam and cover with chocolate frosting.

Chocolate Frosting: Boil sugar and water until sugar is completely dissolved.

Melt the chocolate separately in a double boiler.

Add sugar syrup gradually to chocolate, stirring constantly.

When cooled, frost the cake.