This is one of the most sophisticated desserts I have developed. It is VERY rich and has a lovely complex taste. Save it for the connoisseurs in your family.
to form a ball. Roll out pastry on a piece of waxed paper “floured” with confectioners’ sugar until it is large enough for 9 inch (deep dish) pie pan. Flip dough side down into pie pan. Gently peel off waxed paper. Trim and flute edges. Prick bottom of the pan with a fork, especially along bottom edge. Bake at 475° for 8-10 minutes. Cool and set aside.
Prepare an 8 inch round cake pan by buttering the bottom. Then insert a parchment paper liner and butter that too. Set pan aside.
until stiff. Set aside. In microwave, melt:
2 ounces bittersweet chocolate (use something special)
Set aside. Beat:
¼ cup granulated sugar
until they are thick and creamy. Stir in chocolate and beat for one minute. Fold in beaten egg whites, adding ⅓ at a time. Put in prepared cake pan and smooth the top. Bake at 350° for 18 minutes.
While the cake is still hot, run a knife around the edges to loosen. Allow to cool for about 10 minutes and invert the pan onto a cooling rack. Peel off parchment paper from the bottom. Cool.
10 ounces bittersweet chocolate
for 45 seconds. Add to ganache mixture.
In the bottom of the pie crust add a small amount of ganache, just to cover the bottom. Line this with a layer of:
Place the cake layer on top of the ganache and apricots. Layer the remaining ganache on top. Refrigerate for an hour or more. Slice this very thinly and serve with a generous helping of whipped cream.