1 (12 oz.) pkg. (2 c.) semi-sweet chocolate morsels, divided
3/4 c. sugar
2/3 c. butter, softened
3 eggs, separated
1 tsp. vanilla extract
1/2 tsp. salt
3/4 c. all-purpose flour
1/4 c. milk
2/3 c. ground toasted almonds

GLAZE:

3 tbsp. butter
2 tbsp. corn syrup
1 tbsp. water
1 c. semi-sweet chocolate morsels, reserved from 12 oz. pkg.

Cake: Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1 cup semi-sweet chocolate morsels; stir until smooth; set aside.

In large bowl, combine sugar and butter; beat until creamy. Beat in melted morsels, egg yolks, vanilla extract and salt. Gradually add flour and milk; beat well. Stir in almonds.

In small bowl, beat egg whites until stiff peaks form. Fold into chocolate batter. Spread into greased 9x2 inch round springform pan. Bake 25-30 minutes. Cool 10 minutes; remove from pan. Cool completely. Pour Glaze over cake, covering top and sides.

Glaze: In small saucepan, combine butter, corn syrup and water; cook over low heat, stirring constantly. Bring to boil; remove from heat. Add remaining 1 cup semi-sweet chocolate morsels; stir until morsels are melted and mixture is smooth. Cool to room temperature.