2 oz. unsweetened chocolate sqs.
1/2 c. butter
2 eggs
1 c. sugar
1/2 c. flour
1/2 c. sliced unblanched almonds

MINT CREAM:

1 1/2 c. sifted powdered sugar
3 tbsp. butter, softened
2 tbsp. half & half
3/4 tsp. peppermint extract

CHOCOLATE GLAZE:

2 oz. sweet chocolate
2 tbsp. butter

Melt unsweetened chocolate and butter. Beat eggs and sugar until ivory colored. Add flour, nuts, and chocolate/butter mixture. Stir until combined. Pour into a greased and floured nine inch square pan. Bake at 350 degrees for 25 minutes. Check for doneness with a toothpick. Cool.

Mix Mint Cream. Spread over chocolate cake layer. Cover and chill until firm.

Prepare Chocolate Glaze by melting chocolate and butter until smooth and evenly combined. Drizzle over mint layer. Cover and chill.