3/4 c. butter
1 1/2 c. super fine granulated sugar
1/2 tsp. almond extract
1 tbsp. brandy
3 egg yolks

Whip all together. Beat well.

1/2 lb. semi-sweet chocolate
1/2 lb. slivered almonds
1 c. whipping cream
3 egg whites, beaten stiff

Melt chocolate and add to the butter, sugar, egg mixture. Add almonds. Fold in egg whites and whipped cream. Pour into spring-form pan lined with lady fingers. Refrigerate overnight or freeze. Serve with 1 pint whipped cream and toasted almonds on top.