CAKE:

1 cube butter
2/3 c. sugar
3 eggs
4 sq. semisweet chocolate, melted
1 c. almonds, ground finely in blender
1/4 c. bread crumbs, finely ground
Grated rind of 1 lg. orange

GLAZE:

2 sq. unsweetened chocolate
2 sq. semisweet chocolate
1/2 cube butter
2 tsp. honey
Whole roasted almonds for garnish

Butter an 8 inch cake pan and line bottom with wax paper. Cream butter until fluffy. Add sugar gradually and then eggs one at a time. Stir in remaining ingredients and mix thoroughly. Pour into pan. Bake at 375 degrees for 25 minutes. Cool 30 minutes on rack and then turn out onto rack and remove wax paper. Center will not seem thoroughly cooked, but it's okay. When cool, top with glaze.

In double boiler, combine chocolate, butter and honey until melted. Remove from heat and cool stirring frequently until thickened but still pourable. Place cake on rack over piece of wax paper and pour glaze over, tipping the cake so glaze runs evenly over top and sides. Smooth if necessary with spatula. Garnish with whole almonds.