Viennese choch. torte passover

8    Eggs seperated
      1 c  Sugar
      2 oz Semisweet choch melted coold
    1/4 c  Fresh  orange jice
      1 ts Grated orange rind
      2 c  Ground walnuts
    1/3 c  Cake meal
    1/3 c  Potatostarch
      2    Oranges peeled sectioned

-------------------------------ORANGE FILLING-------------------------------
     10 oz Jar Apricot preserves
      1    Orange peeled and section

------------------------------chocolate GLAZE------------------------------
    1/2 c  Orange juice
      6 oz Semisweet chocolate broken
 
  Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in
  high.
     Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate,
  orange juice and rind.  Mix 1c nuts with cake meal and potato starch. Fold
  into yolk mixture.
     With clean dry beaters, beat whites untill foamy. Gradually beat in
  remaining 12 c. sugar untill stiff peaks form. Gently fold yolk mixture
  into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake
  tests done.
     Invert pan on rack and let cake hang untill completely cool. Remove from
  pan and slice cake in half horizontally. Spread orange filling over top of
  bottom half. top with second layer. Coat cake with glaze. Garnish with
  remaining 1 c. nuts and the orange sections.
  
                         Orange filling melt preserves; stir in orange
  sections. cool 5 min.
  
                          chocolate glaze
  
  heat orange juice. remove from heat, add chocolate, stiring until melted
  smooth. cool 5 min.