Both of those recipes look delicious, and they have reasonable Weight Watchers Points if the amounts of olive oil are cut back a little (and one doesn’t eat the whole thing instead of sharing ;-).
Chocolate Torte with Buttercream Frosting
1/3 cup butter (do NOT substitute margarine)
1 cup sugar
1/2 t salt
5 eggs separated
1 whole egg
3 squares unsweetened chocolate, melted
3/4 cup ground almonds
3/4 cup apricot jam
2 cups whipped cream
Combine butter, sugar and salt and cream until light. Stir in 5 egg
yolks and 1 whole egg, mixing well. Melt chocolate and combine with
almonds. Add to egg mixture and beat well. Beat 7 (seven) egg whites
until stiff but not dry. Fold into chocolate mixture. Pour into 3 round
eight-inch layer pans lined on bottom with paper and greased. Bake at
350 degrees for about 20 minutes. Cool on rack for 25 minutes before
carefully removing from pans.
Filling: Fold apricot jam into whipped cream and spread between
layers and over top of torte.
Buttercream Frosting:
1/4 cup butter, softened
1/8 t. salt
1/2 cup confectioners sugar
2 egg yolks, unbeaten
2 squares unsweetened chocolate, melted & cooled
1/2 t. vanilla
Cream butter and salt . Gradually add sugar, beating well. Add
egg yolks, beating well after each. Add cooled chocolate, beating
well. Add vanilla. Spread on sides of torte.
Chill about 2 hours or overnight before serving. About 12 servings.