3/4 c. sugar
8 eggs, separated
3 1/2 oz. unsweetened chocolate, grated
1/4 c. flour
1 c. unseasoned unsweetened chestnut puree

Separate the eggs while they are still cold from the refrigerator. Then bring all ingredients to room temperature. Grease and flour a 9 inch springform pan. Preheat oven to 325 degrees. In a large bowl, beat egg yolks and sugar until thick and lemon colored. Beat in chocolate, flour and puree. This step may be done in a food processor. Pour yolk mixture into a large bowl.

With a whisk or an electric mixer, beat egg whites in a large bowl until soft peaks are formed. Blend a tablespoon of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold the rest of the egg whites into the yolk mixture. Pour into prepared pan and bake for 45 minutes to 1 hour or until the point of a knife comes out clean when inserted in the center. Cool in pan on a rack. Carefully unmold cake and frost.

FROSTING:

1/4 c. butter, at room temperature
2 1/2 c. sifted confectioners' sugar
2 tbsp. unsweetened cocoa powder
1 tbsp. rum or brandy
2 tbsp. hot strong coffee
16 shelled, unblanched almonds

Drop almonds into boiling water. Simmer 5 minutes. When almonds are cool enough to handle, remove skins. Toast on a baking sheet in a 300 degree oven for 10 to 15 minutes until lightly toasted. Stir occasionally. Cream butter. Gradually beat in powdered sugar, cocoa, rum and coffee until smooth. Frost sides and top of cake. Make a border of whole toasted almonds placing them perpendicular to the edge of the cake. Yield: 12 to 16 servings.

NOTE: To keep things tidy while icing the cake, place the unfrosted cake on a plate lined with a paper doily. Carefully tuck four 4 inch wide strips of wax paper under the edges of the cake. Then frost with abandon. As soon as the frosting is set, carefully remove the wax paper.