1/2 cup finely chopped almonds
1-1/2 cups sugar
4 oz. butter, melted
4 eggs
4 oz. bitter-sweet chocolate, melted
1-1/2 teaspoons almond extract
2 cups flour
1 cup corn meal
1 teaspoon salt (optional)
1/2 teaspoon baking powder
1 cup milk

Preheat oven to 350°F.

Generously grease a bundt (12 c. sized) pan. Coat sides with almonds.

In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.

Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan.

Bake in a 350°F oven for 50 to 60 minutes. Cool 10 minutes before serving.

Serving Size: 16