3 eggs, separated
1/8 tsp. cream of tartar
1/8 tsp. salt
1 1/2 c. sugar
1 c. melted butter
1 1/2 tsp. vanilla
1/2 c. flour
1/2 c. unsweetened cocoa
3 tbsp. water
3/4 c. chopped almonds
1/3 c. raspberry preserves
1 c. whipping cream, whipped and sweetened
Fresh raspberries

Heat oven to 350 degrees. Grease 9-inch round cake pan. Line with aluminum foil. Grease aluminum foil.

In small bowl, combine egg whites, cream of tartar and salt. Beat at high, scraping bowl often, 1-2 minutes; set aside.

In large bowl, combine egg yolks, sugar, butter, and vanilla. Beat on medium, 1-2 minutes. Add flour, cocoa, and water. Continue beating 1-2 minutes. By hand, stir in almonds. Fold beaten egg whites into chocolate mixture. Spread in pan. Bake 40-55 minutes.

Cool 1 hour; remove from pan by lifting foil. Cover, refrigerate until cooled 2 to 3 hours.

To serve, spread preserves on top. Top with whipped cream. Garnish with raspberries. Makes 12 servings.