3/4 c. butter
6 tbsp. Hershey's cocoa
1 c. sugar, divided
2/3 c. ground, blanched almonds
2 tbsp. flour
3 eggs, separated
2 tbsp. water
Raspberry sauce or chocolate glaze

Melt butter, stir in cocoa and 3/4 c. sugar. Blend. Cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until soft peaks form. Fold chocolate mixture into egg whites. Pour into greased and floured 9 inch layer pan.

Bake at 350°F for 30 minutes or until inserted toothpick comes out clean. Cool 10 minutes. Remove cake from pan and invert. Use raspberry sauce or chocolate glaze. Garnish with raspberries and green leaves.