Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   margarine
   4      ounces        unsweetened chocolate
     1/3  cup           skim milk
     1/3  cup           apricot preserves with NutraSweet® brand
                        -- sweetener OR
                        apricot spreadable fruit
   2      teaspoons     instant espresso coffee crystals
   1                    egg yolk
   1      teaspoon      vanilla
  10 3/4  teaspoons     Equal® MeasureTM OR
  36      packets       Equal® sweetener OR
   1 1/2  cups          Equal® SpoonfulTM
   3                    egg whites
     1/8  teaspoon      cream of tartar
     1/4  cup           all-purpose flour
     1/8  teaspoon      salt
   1      recipe        Rich Chocolate Glaze

Preparation:

Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from head; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350 degree F oven until cake is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Makes 12 servings.