4 eggs, separated
1 1/2 c. confectioners sugar
1/2 c. fine cracker crumbs
1/2 c. chopped almonds
2 oz. unsweetened chocolate, finely grated
1 tsp. baking powder
Whipped cream

Preheat oven to 325 degrees. Butter and lightly flour a 9-inch springform pan. Beat egg yolks until thick and pale. Slowly add only 1 cup of the sugar and continue to beat until blended. Stir in the crumbs, almonds, chocolate, and baking powder; mix well.

Beat the egg whites separately until they hold soft peaks and then slowly beat in the remaining 1/2 cup sugar. Continue to beat until stiff but not dry. Gently stir a third of the whites into batter, then fold in the remaining whites.

Spread lightly in the pan and bake for about 30 minutes at 325 degrees or until toothpick comes out clean. Run a knife around the edge. Remove rim and let cool. Serve with sweetened whipped cream.