Cream 6 tablespoons butter. Add 4 egg yolks and 6 ounces of melted semi- sweet chocolate pieces, little by little.

Stir in: 1 c. ground almonds

Beat egg whites until stiff peaks form. Fold into chocolate mixture. Pour into greased 4 cup mold and bake at 250 degrees. Bake with the mold sitting in another container with a 1 inch depth of water. Bake 45 to 50 minutes or until a toothpick inserted comes out clean. Let cool 10 minutes before unmolding. Garnish with cherries and whipped cream.