7 eggs
2 c. powdered sugar
6 squares (6 oz.) chocolate, grated
1 tsp. vanilla
2 1/3 c. almonds, ground
2 cartons whipped cream, almond flavored

Beat egg yolks with 1 1/2 cups powdered sugar until lemon-colored. Add grated chocolate, vanilla, and ground almonds. Beat thoroughly. Beat egg whites until stiff and fold in 1/2 cup powdered sugar. Fold into first mixture. Bake in 3 well-buttered and floured 8-inch cake pans in a slow 325 degree oven about 30 minutes.

When cold, fill and cover with sweetened, almond-flavored whipped cream.