6 oz. semi-sweet chocolate, in pieces
6 oz. sweet butter, in pieces
3 tbsp. brandy
1/4 tsp. almond extract
4 lg. eggs, separated
3/4 c. sugar
1/2 c. (2 oz.) ground blanched almonds
1/4 c. flour
1/8 tsp. cream of tartar

BITTERSWEET CHOCOLATE GLAZE:

6 oz. semi-sweet chocolate
4 oz. (1 stick) sweet butter
1 tbsp. light corn syrup

Preheat oven to 350 degrees. Line bottom of 8 inch springform with waxed paper. Melt chocolate and butter over hot water or in microwave at 50 percent power. Stir until smooth. Add brandy and almond extract. Set aside. In bowl whisk egg yolks with 1/2 cup sugar until pale yellow. Stir in chocolate, almonds and flour. Set aside.

Beat egg whites, cream of tartar and 1/4 cup sugar until stiff but not dry. Quickly fold into chocolate mixture and pour into pan. Bake 40-45 minutes until toothpick shows moist crumbs. ( Center should be neither dry nor runny.) Cake will rise and fall in center after cooking.

For Glaze: Melt ingredients over hot water or in microwave at 50 percent power until smooth.

Glaze with bittersweet chocolate glaze. Serve cake at room temperature for best flavor.