1/4 c. raisins
1/4 c. Scotch
7 oz. German's sweet chocolate OR
1 (6 oz.) pkg. chocolate chips
1/2 c. butter OR
1/3 c. oil
2/3 c. sugar
3 eggs, separated
4 1/2 tbsp. cake flour
2/3 c. almonds, pulverized
Pinch salt and cream of tartar

Preheat oven to 375 degrees. Generously grease sides of an 8 or 9 inch round cake pan. Place a buttered round of waxed paper, buttered side up in the bottom of the pan and flour the pan thoroughly, knocking out the excess. Put the raisins in the whiskey to steep. Melt chocolate with 3 tablespoons water and stir until smooth. Stir in softened butter in small pieces. Beat the yolks with the sugar until it forms the ribbon and then add the chocolate-butter mixture to the yolks, stirring well to combine them evenly. Mix the flour with the almonds and add it to the chocolate-yolk mixture. Add whiskey now. Beat the egg whites with a pinch of salt and cream of tartar until they are stiff but not dry. Stir 1/2 of whites into the chocolate mixture to lighten it, then fold all back into the remaining whites. Pour the mixture into the prepared pan and bake in the middle level of the preheated oven for 20 minutes. The center should remain moist. Let the cake cool in the pan 10 minutes; unmold on a cake rack and let cool completely. This cake develops its flavor best if baked 1 or 2 days before it is served. A veil of powdered sugar is the best icing if any is desired.