2 c. ground or blended hazelnuts
1/2 c. butter
1 c. sugar
4 egg whites
1/4 c. flour
1/2 tsp. baking powder
4 oz. sweet or semi-sweet chocolate

Toast hazelnuts in a moderate oven, 350 degrees, until skins peel off. (If you can find dry roasted hazelnuts, Ben Franklin brand, you do not need to toast them.) Remove skins and grind or blend the nuts. Cream butter and sugar thoroughly. Add unbeaten egg whites, then gradually mix in ground hazelnuts. Sift together flour and baking powder and blend in. Pour mixture into a well buttered shallow 8"x13" pan and bake in a moderate oven, 350 degrees for about 25 minutes.

Melt chocolate in a double boiler and spread on cake. Cool cake completely and cut into slices. Yield: 25 to 30 slices.