Chocolate Torte with Buttercream Frosting

1/3 cup butter (do NOT substitute margarine)
1 cup granulated sugar
1/2 teaspoon salt
5 eggs, separated
1 whole egg
3 squares unsweetened chocolate, melted
3/4 cup ground almonds
3/4 cup apricot jam
2 cups whipped cream

Combine butter, sugar and salt and cream until light. Stir in 5 egg yolks and 1 whole egg, mixing well.
Melt chocolate and combine with almonds. Add to egg mixture and beat well. Beat 7 (seven) egg whites until stiff but not dry. Fold into chocolate mixture. Pour into 3 round eight−inch layer pans lined on bottom with paper and greased. Bake at 350 degrees for about 20 minutes. Cool on rack for 25 minutes before carefully removing from pans.
Filling: Fold apricot jam into whipped cream and spread between layers and over top of torte.
Butter Cream Frosting
1/4 cup butter, softened
1/8 teaspoon salt
1/2 cup confectioners' sugar
2 egg yolks, unbeaten
2 squares unsweetened chocolate, melted & cooled
1/2 teaspoon vanilla extract
Cream butter and salt. Gradually add sugar, beating well. Add egg yolks, beating well after each
addition. Add cooled chocolate, beating well. Add vanilla extract. Spread on sides of torte. Chill about
2 hours or overnight before serving.
About 12 servings.