1/4 lb. butter
2/3 c. sugar
3 eggs
1/4 c. bread crumbs
5 oz. almonds (blanched and sliced)
Rind of 1 orange
4 oz. semi-sweet chocolate (melted)

Cream butter and sugar. Add eggs one at a time. Grind bread crumbs and almonds. Fold crumbs, almonds, orange rind and chocolate into batter.

Pour into 8 inch springform pan which has been coated with butter and dusted with bread crumbs. Bake at 375 degrees for 25 minutes. When completely cool, coat with chocolate glaze.

CHOCOLATE GLAZE:

1 1/2 c. heavy cream

Boil and pour over:

Stir until smooth and cool to room temperature. Pour over cake on wire rack. Serves 6-8. As chocolate as chocolate can get.