How to Make It
Preheat oven to 400°F. Grease, with shortening, the bottom and sides of 2 (15- x 10-inch) jelly-roll pans, and line with wax paper; grease with shortening and flour wax paper. Set aside.
Beat butter and almond paste at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in flour, and spread batter into prepared pans.
Bake at 400°F for 8 to 10 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Turn 1 cake out onto a flat surface; remove and discard wax paper, and spread with apricot filling. Top with remaining cake, and cut with a 11/2-inch round cutter.
Make Chocolate Ganache: Microwave 1 cup whipping cream in a 2-cup glass measuring cup at HIGH 2 minutes. Add 2 cups semisweet chocolate morsels, stirring until melted. Makes 2 cups.
Place cakes on a wire rack in a large shallow pan. Using a squeeze bottle, coat top and sides with warm Chocolate Ganache. (Spoon up excess frosting that drips through rack; reheat and refill bottle, and use to continue frosting cakes.) Chill cakes at least 30 minutes. Freeze up to 3 months.
1 (10-oz.) jar apricot spreadable fruit may be substituted for canned apricot filling.