4 ounces unsweetened chocolate
1/4 cup water
1/2 cup butter, cut into small pieces
1/2 cup sugar
3 egg yolks
1/3 cup flour
3 egg whites
1/2 cup red raspberry preserves or apricot preserves

Heat oven to 325°F. Grease and flour two 8 inch round baking pans. Melt chocolate and water together in medium saucepan, stirring constantly. Add butter and stir till completely melted. Remove from heat and blend in sugar. Cool. Add egg yolks, one at a time, beating well after each addition. Add flour to chocolate mixture and blend well. Beat egg whites till stiff but not dry. Fold into chocolate mixture. Pour evenly into prepared pans. Bake 25 minutes till toothpick inserted near center comes out clean. Cool 10 minutes on rack and remove from pans to cool completely. Heat preserves in saucepan till melted. Spread half of preserves on one layer. Top with second layer and spread with remaining preserves.