1 1/2 c. semi-sweet chocolate chips
2/3 c. unsalted butter
4 lg. eggs, separated and at room temp.
1/3 c. flour
1/3 c. sugar
1/2 c. chopped, toasted almonds

Heat oven to 350 degrees. Butter shallow 9 inch round baking dish. In heavy 2 quart saucepan, melt chocolate chips and butter over low heat, stirring constantly until smooth.

Remove from heat, stir in egg yolks, one at a time, until well mixed. Stir in flour until blended. Beat egg whites until foamy, beat in sugar until stiff peaks form.

Fold in chocolate mixture into beaten whites until no streaks of white remain. Fold in nuts quickly. Pour into dish. Bake for 25 minutes until cake is firm. Serve with Hot Fudge Sauce and vanilla ice cream.

HOT FUDGE SAUCE:

1/2 c. sugar
1/2 c. unsweetened cocoa powder
1/2 c. heavy cream
1/2 c. semi-sweet chocolate chips
1/4 c. unsalted butter
1 tsp. vanilla

In 1 quart saucepan, combine sugar and cocoa powder. Stir in cream until well mixed. Add chocolate chips and butter. Cook over low heat, stirring constantly, until sugar dissolves and sauce is smooth. Remove from heat and stir in 1 tsp. vanilla.