Chocolate Apricot Torte - cooking recipe

Ingredients

6 eggs, separated
1/2 cup sugar, plus
5 tablespoons sugar, divided
1 cup all-purpose flour
CHOCOLATE BUTTERCREAM
1/4 cup sugar
3 eggs, plus
2 egg yolks
1 teaspoon vanilla
1 teaspoon instant coffee
2 ounces semisweet chocolate
1 cup butter, softened (no substitutes)
APRICOT FILLING
2 cans apricot halves, drained
1 cup apricot preserves
chocolate curls (to garnish)

Preparation

Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
Fold into yolk mixture.
Gradually fold in flour.
Divide batter between 3 greased and floured 9-inch round cake pans.
Bake at 350 for 15 minutes or until golden.
Cool in pans for 5 minutes; remove to wire racks to cool.
BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
Cool completely.
Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
Finely chop the apricots; drain and place in a bowl.
Stir in preserves and set aside.
Split each of the cakes into two horizontal layers.
Place one on a serving plate.
Spread with 2/3 cup buttercream.
Top with another cake layer and 2/3 cup apricot filling.
Repeat these layers twice.
Cover and refrigerate at least 3 hours before serving.
Garnish with choclate curls before serving if desired.