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Ingredients

• 3/4 c. Butter
• 2/3 c. Caster sugar
• 5 x Egg yolks
• 1/4 tsp Almond essence
• 175 gm Plain chocolate (6 ounce)
• 1 1/2 c. Grnd hazelnut filberts
• 1/2 c. Self-raising flour
• 2 Tbsp. Cocoa
• 6 x Egg whites
• 4 Tbsp. Apricot jam
• 1/3 c. Butter
• 175 gm Plain chocolate (6 ounce)
• 2 Tbsp. Apricot brandy (or possibly subst.)

Description

Preheat Oven To 160C (325F). Grease A 9in Spring Form Cake Tin And Line The Bottom With Greaseproof Paper. Cream The Butter Then Add In 1/3c Sugar Slowly, Beating In Between…

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