3 eggs
3/4 c. blanched whole almonds
5 sq. (1 oz. size) semi-sweet chocolate
2/3 c. butter
3/4 c. granulated sugar
2/3 c. unsifted flour
1/4 c. milk
1/2 tsp. vanilla extract
1/2 tsp. salt

ICING:

5 sq. semi-sweet chocolate
3 tbsp. milk
1/4 c. butter
1 c. confectioners' sugar
1 tsp. almond extract
Sliced almonds

Separate eggs; place whites in small bowl, yolks in another small bowl. Turn 3/4 cup whole almonds into a food processor or blender; grind fine (makes 1 cup). Lightly grease a 9 x 2 inch layer cake pan with removable bottom or 9 inch spring form pan.

In top of double boiler, melt 5 squares chocolate over hot, not boiling water. Preheat oven to 350 degrees. In large bowl cream butter until smooth. Gradually beat in granulated sugar, 2 tablespoons at a time, beating until light and fluffy.

Beat in egg yolks, until very light. Add melted chocolate, beat until well combined. At low speed beat in flour and milk alternately. Stir in 1/2 cup ground almonds and the vanilla extract. In small mixer bowl, beat egg whites with 1/2 teaspoon salt at high speed until stiff peaks form. With wire whisk gently fold whites into batter just until combined. Turn into pan; spread evenly.

Bake 25 to 30 minutes. Cool in pan on wire rack 10 minutes. With spatula, loosen edge; return cake to rack. Make icing: In top of double boiler, melt semi-sweet chocolate with milk and butter; remove from heat. Add confectioners' sugar and almond extract; beat until smooth. Frost top and side of cake. Sprinkle top with remaining 1/2 cup ground almonds. Decorate edge with the sliced almonds. Makes 12 servings.