Rich Chocolate Torte

250g dark chocolate
175g soft butter
125g caster sugar
200g packed ground almonds
4 separated large eggs
4 teaspoon apricot jam
23cm buttered tin

Set oven to 180 degrees celsius.
Melt 175g chocolate.  Cream 125g butter with sugar until light and stir in almonds egg yolks and melted chocolate and beat well.

Whisk egg white till stiff and fold into mixture.  Pour into tin and bake 50 to onehour until firm to touch.

Remove from oven and rest for five minutes then turn onto rack.  Warm jam and spread on cake. Melt chocolate and butter and spread over cake.