3/4 c. sifted all purpose flour
2 c. extra fine sugar
1/2 c. unsweetened cocoa powder
12 egg whites
1 tsp. vanilla
Ground almonds
Semi-sweet chocolate for garnish

Prepare cocoa filling and frosting as follows. Beat together 2 cups heavy cream, 3 tablespoons unsweetened cocoa powder, 3/4 cup powdered sugar, 1 teaspoon vanilla in medium bowl until stiff. Chill covered several hours to set flavors. Preheat oven to 400 degrees. Sift together flour, sugar, and cocoa onto wax paper. Beat egg whites in large bowl until foamy. Add cream of tartar and continue to beat until stiff peaks form, about 10 minutes.

Fold flour mixture and vanilla into egg whites. Pour into greased 10 inch tube pan with removable bottom. Bake in preheated oven 400 degrees for 40 minutes or until cake begins to pull away from sides. Invert and set over neck of bottle to cool. Remove cooled cake from pan. Cut in half horizontally. Place bottom layer on serving platter cut side up. Spread with cocoa filling, place second layer on top. Frost outside of cake garnish with almonds and chocolate shavings.