1 tsp. butter, softened
1 c. (2 sticks) unsalted butter, room temperature
1 c. granulated sugar
5 egg yolks
1/2 c. Amaretti crumbs (Italian macaroon cookies)
1/2 c. all-purpose flour, sifted
4 oz. semi-sweet chocolate, coarsely chopped or 4 oz. semi-sweet bits
6 egg whites
Sifted powdered sugar for garnish

Preheat oven to 350 degrees. Coat 10 x 2 inch round pan with butter. Dust with flour. Shake off excess. Cream butter with sugar until very fluffy and almost white. Beat in yolks one at a time, blending well after each addition. Using mixer set at lowest speed, gradually add macaroon crumbs and flour. Fold in chocolate. Beat egg whites in separate, chilled bowl until stiff peaks form. Stir 1/4 of whites into batter to loosen. Fold in remaining whites. Spread into prepared pan and bake until cake tests done, about 35 to 40 minutes. Cool cake completely on rack.

Cake should be inverted onto serving plate. (Chocolate settles on the bottom during baking.) Dust generously with powdered sugar. If desired, drizzle, very lightly, Amaretto liquor on top of cake and garnish with more crumbs. Cake may be frozen.