preparation
Beat sugar and egg yolks until fluffy. Gradually add lukewarm chocolate and rum. Beat egg whites until stiff and stir walnuts and sponge-cake crumbs into chocolate and egg yolk mixture. Pour into a greased and floured cake tin (diameter of 25 cm), spread out cake slightly higher towards the outer edge and bake in oven heated to 180°C for around 45 minutes. Take cake out of tin and allow to cool. Spread with apricot jam and sprinkle with chopped walnuts. Serve with whipped cream.