9 (1 oz.) sq. semi-sweet chocolate
6 eggs
1 c. butter
2/3 c. honey
1 1/4 c. flour
1 tbsp. oil
1 c. hazelnuts
1 c. split almonds
1 tbsp. chocolate hundreds and thousands
3 tbsp. confectioners sugar

Preheat oven to 350 degrees. Gently melt 8 squares of the chocolate. Separate the eggs. Cream the butter with the honey, then beat in the chocolate and the egg yolks. Add the sifted flour, oil, and chopped nuts and beat well. Beat the egg whites until stiff and fold into the mixture. Turn into a greased and lined 9-inch round cake pan. Bake for 1 1/2 hours.

Meanwhile, make curls from remaining chocolate; melt chocolate in saucepan and pour onto oiled marble slab or other hard-cold surface. When chocolate has almost set but is not hard, scrape off thin slivers or curls with a knife; chill. Cool cake on wire rack.

Sprinkle chocolate hundreds-and-thousands over cake, then sift confectioners sugar around edge. Arrange chocolate curls in the center. Serves 8.