1 lb. sweet chocolate
1 dozen eggs
1/4 c. slivered almonds
1/2 c. heavy cream, whipped

Grate the chocolate and melt it in a heavy pan with 6 tablespoon of water over very low heat. Add the yolks of eggs previously stirred and mix well. Remove from heat and add whites of eggs beaten stiff. Put into serving bowl garnishing top with almonds and whipped cream, Leave in refrigerator overnight or longer. Serves 10. Delicious and rather sponge-like.