2 sticks butter, softened to room temperature, plus
1 tbsp. butter for smearing the baking pan
1 c. granulated sugar
5 eggs
1/2 c. flour, plus 1-2 tbsp. for dusting pan
4.4 oz. can Amaretti Italian cookies (ground to a powder in blender)
2 oz. semi-sweet baking chocolate, grated fine
10-12-inch springform baking pan

Combine softened butter and sugar in a bowl and beat until creamy and fluffy. Separate the eggs adding one yolk at a time to the butter mixture, beating well after each addition. In a separate bowl mix 1/2 cup flour and the ground Amaretti. Add to the butter, sugar and egg mixture, beating in a little at a time until all is thoroughly incorporated. Add the grated chocolate mixing it in thoroughly. Turn oven to 350 degrees.

Beat the egg whites until they form stiff peaks. Stir 3-4 tablespoons of beaten egg whites into cake mixture to loosen its consistency slightly, then fold in remaining egg whites. Grease and dust baking pan. Shake off excess flour. Pour cake into pan and bake uppermost level of preheated oven for 1 hour. Cake is done when toothpick comes out dry. Loosen side of springform pan. When cake has settled a little while, detach it from bottom of pan. Serve topped with homemade whipped cream