Step 1

Preheat oven to 325° F.Tightly wrap outside bottom of and side of 9-inch springform pan with 2 pieces of foil to prevent leakage.Grease springform pan and dust with cocoa.

Step 2

Combine 1 cup morsels1 cup butter and 1 cup sugar in smallheavy-duty saucepan.Cookstirring constantlyuntil chocolate is melted.Remove from heat.Stir in eggs and vanilla extract.Stir in remaining 2 tablespoons cocoa and flour.Spoon into prepared springform pan.Place springform pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

Step 3

Bake for 60 to 65 minutes or until cake is set.Remove springform pan from water bath to wire rack.Cool completely.Run knife around edge of cake.

Step 4

Combine apricotsbourbonremaining 2/3 cup sugarwater and lemon juice in small saucepan.Bring mixture to a boil.Reduce heat to low; cook for 20 minutesstirring frequentlyuntil liquid is evaporated.Cool completely.Spread over top of cake. Refrigerate for 1 hour.

Step 5

Heat cream in small saucepan over medium-high heat to boiling.Remove from heat.Add remaining 2 cups morsels and corn syrup without stirring.Let stand for 5 minutes.Stir until smooth.Add 4 tablespoons butter; stir until smooth.Place cake on wire rack over a baking sheet.Pour ganache over top and sides of cake to cover completelysaving a small amount of ganache for garnish.Reheat ganache if necessary to pouring consistency.(Ganache must be warm to pour evenly over cake.Do not spread ganache with knifeas it will leave marks.)Refrigerate 1 hour or until ganache is set. Transfer to serving platter.

Step 6

Cut apricots into fans by cutting slices 3/4 of the way through.Dip cut ends in ganache.Place around top edge of cake. Arrange 2 almonds in V-shape at base of each apricot.Refrigerate for 1 hour.Allow cake to stand at room temperature before serving.