3/4 c. sugar
4 lg. eggs, separated
6 oz. German sweet chocolate
3/4 c. butter
5 level tbsp. all-purpose flour, sifted
6 tbsp. finely grated almonds, pecans or hazelnuts
Pinch of salt
1 tsp. vanilla extract or cognac vanilla

CHOCOLATE FINALE FROSTING:

5 oz. dark sweet or semi-sweet chocolate
2 tbsp. heavy or whipping cream
3 tbsp. butter
1 tsp. vanilla extract or cognac vanilla
Slivered or grated almonds, pecans or hazelnuts for garnish (optional)

Preheat oven to 350 degrees. Beat sugar and egg yolks with electric mixer until creamy yellow. Melt chocolate and butter in double boiler over simmering water. Remove from heat and stir until smooth but still warm. Add to egg yolk mix and beat well. Fold flour and grated nuts into batter by hand.

Beat egg whites until they are stiff but not dry and grainy. Fold into batter, add salt and vanilla. Spoon batter into 8 inch springform pan that has been greased and dusted with flour. Bake until outside solid, center creamy when tested with knife (about 35 minutes). Allow to cool before turning onto rack.

Spread frosting over cake, covering top and sides well. Sprinkle with nuts. Place cake in refrigerator so frosting stiffens, 1 hour. If you can wait that long. Serves 6.

To make frosting: Heat chocolate and cream in double boiler and mix gently until smooth. Remove from the heat and stir in butter and vanilla.