Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, grease two 9-inch round cake pans. Line the bottoms of the pans with waxed paper; grease the waxed paper. Dust the insides of the pans with the cocoa powder; set aside.

In a small saucepan cook and stir bittersweet chocolate over low heat until melted. Cool chocolate for about 10 minutes.

Preheat oven to 350 degree F. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and potato starch; beat until combined. Beat in the melted chocolate until combined. Add the egg yolks two at a time, beating well after each addition.

Thoroughly wash beaters. In another large bowl beat the egg whites until stiff peaks form (tips stand straight).

Stir some of the egg whites into the chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture. Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely. (Centers will sink slightly as cakes cool.) Remove waxed paper.

Meanwhile, for filling, in a small saucepan combine the apricot preserves, snipped dried apricots, and lemon juice. Cook and stir over low heat until melted. Set aside to cool.

Place one cake layer on a plate, top side up. Top with about half the filling and sprinkle with half the almonds. Top with the remaining cake layer. Spread with remaining filling. Sprinkle with remaining almonds. Mound raspberries and fresh or dried apricot slivers on top. Chill to store. Makes 12 servings.