1. Prepare the cake. Preheat oven to 375 degrees F. Spray 2 (8-inch) round cake pans with vegetable cooking spray, then line bottoms with parchment paper and spray the paper. Flour the pans.
2. In a large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks begin to form. Slowly add 1/4 cup of the sugar while beating until stiff peaks form. Set aside.
3. In a separate large bowl, use an electric mixer on medium-high speed to cream butter and remaining 1/2 cup sugar until smooth, about 1 minute. Add egg yolks 1 at a time, beating after each one. Stir in the melted chocolate and beat until smooth. Add the flour and mix on low speed just until incorporated. The texture will be like wet cookie dough.
4. Fold about 1/3 of the reserved egg whites into the chocolate mixture until lightened. Gently fold in remaining egg whites just until mixed. Divide the batter between the 2 prepared pans. Bake until the cake surface springs back when touched gently and a toothpick inserted into the center comes out clean, about 16 to 20 minutes. Be careful not to overbake. Cool cakes completely in the pan on wire racks, about 1 hour.
5. Remove cakes from pans. If tops are domed, use a knife to gently cut away the domes and make a flat surface on each layer. Reserve the excess cake for another use or discard. Place one layer cut side up on a serving plate. Tuck pieces of waxed or parchment paper around the edge of the layer to catch extra glaze.
6. Place about 1/3 cup of the preserves on the top of the layer and spread to the edge. Place the second layer cut side down on top of the first layer. Spread remaining preserves on the top and sides of the cake.
7. Prepare the ganache glaze. In a medium saucepan, heat cream over low heat until hot to the touch. Add the chopped chocolate and confectioners' sugar and stir until chocolate has melted and mixture is smooth. Let cool 5 minutes, then pour over surface of the cake, spreading down the sides. If extra glaze pools at the bottom, use a knife to scoop it up and add to the glaze on the sides. Let rest a few minutes, then remove paper.
8. Let cool at room temperature until glaze is set, about 1 hour, then refrigerate until glaze is firm. Serve chilled or at room temperature, topped with a dollop of whipped cream if desired.
Source: Hannaford fresh Magazine, January - February 2013