CAKE:

6 oz. melted semi-sweet chocolate
1 1/2 sticks unsalted butter
1 c. finely pureed almonds
6 egg yolks
6 egg whites
2/3 c. sugar

ICING:

3 oz. melted semi-sweet chocolate
1/3 c. cream

Melt chocolate in double boiler. In separate bowl, blend yolks and sugar together until they form ripples; add to chocolate. Add softened butter. Stir in pureed almonds.

In separate bowl, beat egg whites until stiff, then fold into batter. Butter and flour one 9 inch cake pan. Cut wax paper circle to fit bottom of pan and pour batter in pan. Bake 35-45 minutes at 300 degrees. Let cake cool to room temperature, then remove from pan.

Icing: After adding cream to melted chocolate, whip until well blended. Ice cake when cooled.