3 eggs
3/4 c. blanched whole almonds
5 sq. (1 oz. size) semi-sweet chocolate
2/3 c. butter
3/4 c. granulated sugar
2/3 c. unsifted all-purpose flour
1/4 c. milk
1/2 tsp. vanilla extract
1/2 tsp. salt

ICING:

5 sq. (1 oz. size) semi-sweet chocolate
3 tbsp. milk
1/4 c. butter
1 c. confectioners' sugar
1/4 tsp. almond extract
Sliced almonds

Separate eggs; place whites in small bowl of electric mixer, yolks in another small bowl. Turn 3/4 cup whole almonds into a food processor or blender; grind fine; makes 1 cup. Lightly grease a 9 x 2 inch layer cake pan with removable bottom or 9 inch springform pan.

In top of double boiler, melt 5 squares chocolate over hot, not boiling, water. Preheat oven to 350 degrees. In large bowl of electric mixer, at medium speed, cream 2/3 cup butter until smooth. Gradually beat in granulated sugar, 2 tablespoons at a time, beating until light and fluffy.

Beat in egg yolks, beating until very light. Add melted chocolate, beating until thoroughly combined. At low speed, beat in the flour and 1/4 cup milk alternately, beginning and ending with flour; beat until combined. Stir in 1/2 cup ground almonds and the vanilla extract.

In small mixer bowl (with clean beater), beat egg whites, with 1/2 teaspoon salt, at high speed until stiff peaks form when beater is raised. With wire whisk, using an under-and-over motion, gently fold whites into batter just until combined. Turn into pan; spread evenly.

Bake 25-30 minutes, or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. With spatula, loosen edge; return cake to rack. Make icing: In top of double boiler, melt semi-sweet chocolate with the milk and butter; remove from heat.

Add confectioners' sugar and almond extract; beat until smooth. Frost top and side of cake layer. Sprinkle top with remaining 1/2 cup ground almonds. Decorate edge with the sliced almonds. Place on a cake plate. To serve, cut with a sharp knife. Makes 12 servings.