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1. Heat the 4 ounces semi-sweet chocolate in the microwave oven long enough to melt (about 2 to 3 minutes). Set aside. Beat the butter until it is creamy. Add the sugar gradually, beating until the mixture is light and fluffy.
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2. Beat in the melted chocolate and vanilla extract. Add the egg yolks, one at a time, beating well after each one. Beat the egg whites until they are stiff and will hold a peak.
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3. Fold ¼ of them into the batter. Spoon the rest over the batter. Sprinkle on the flour. Carefully fold these ingredients just enough to incorporate the flour and no more.
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4. Line the bottom of a large round casserole with wax paper. Pour in the batter. Bake in the microwave oven on defrost about 17 minutes and then on cook for 2 or 3 minutes to set the batter.
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5. Cool a few minutes and then remove from the casserole onto a cooling rack. Peel off the wax paper, if it has stuck. Cover loosely with wax paper or plastic wrap and cool thoroughly.
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6. Put the apricot preserves in the microwave and melt by heating a minute or two. Force through a strainer. Cut the cake in two by slicing crosswise.
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7. Brush the lower layer with the melted, strained preserves. Put the top layer on and brush the rest of the preserves on the top and sides.
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8. Combine the 5 ounces of semi-sweet chocolate and the water in a small bowl. Melt in the microwave even by heating about 2 minutes.
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9. Stir in the sugar gradually. Spread on the cake, top and sides. If it gets too thick to spread easily, soften in the microwave oven.
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TIP:
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If no defrost, cook until the top has lost its wet glossy look and the cake pulls slightly away from the dish's edge.
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