4 oz. semi sweet chocolate melted with 2 tbsp. rum or coffee
1/4 lb. (1 stick) butter
2/3 c. sugar
3 egg yolks
1/2 c. almond paste
1/4 tsp. almond extract
3/4 c. flour
3 egg whites
Pinch of salt
1 tbsp. sugar

Cream butter and sugar together. Add egg yolks until well blended.

Beat egg whites until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.

With a rubber spatula blend melted chocolate into butter and sugar mixture. Then add almond paste and extract. Immediately stir in 1/4 of the egg whites to lighten batter. Then alternately fold in flour and whites until all egg whites and flour are incorporated.

Turn the batter into an 8 inch round cake tin which has been buttered and floured. Bake in middle of preheated 350 degree oven for about 25 minutes.

Cake is done when it has puffed and 2 1/2 to 3 inches around the circumference are set so that a needle comes out clean; the center should move slightly if the pan is shaken and a toothpick comes out slightly oily.

FROSTING:

1 oz. German chocolate
1 tsp. coffee
3 tbsp. unsalted butter

Microwave on low. Beat melted above over cold water until chocolate is of spreading consistency. At once spread over cake with metal spatula. Press a design of almonds into the cake.