Pave Des Romaines

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1 (12 by 6-inch) slab chocolate genoise sponge cake

1/4 cup brandy

18 ounces semisweet chocolate

1 cup cream, whipped

1/2 cup light rum, divided

1 (12 by 6-inch) slab plain genoise sponge cake

2 egg whites

1 1/2 cups butter

1/2 cup icing sugar, sifted

4 ounces sugared apricots, soaked in brandy overnight or for at least 1 hour

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