Categories: Cakes, Chocolate 
      Yield: 6 servings 
  
      4 oz Semisweet chocolate 
      4 oz Slivered almonds 
    2/3 c  Confectioners sugar - PLUS 2 
           -tablespoons 
    1/2 c  Cake flour 
      3    Eggs 
      1    Stick butter 
    1/2 ts Almond extract 
           CHOCOLATE GLAZE* 
      3 oz Semisweet chocolate 
      2 oz Butter 
           Slivered almonds for garnish 
  
  Calories     per serving:             Number of Servings:   6 Fat grams per 
  serving:              Approx. Cook Time: Cholesterol per serving: Marks: 
   
  *DIRECTIONS* 
   
  *For the nicest looking shiny glaze, serve this cake on the day it is 
  completed.  The cake remains moist and delicious, however, for several 
  days. 
   
  PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or 
  10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and 
  melt in the top of a double boiler set over hot water, stirring frequently. 
  Remove pan from hot water and cool slightly. In a food processor, nut 
  grinder or blender, grind the 4 ounces of almonds to a powder. If you use a 
  processor or blender, put 2 tablespoons of the sugar in the machine along 
  with the nuts.  Put ground nuts through a sieve to get rid of any remaining 
  chunks.  Toss the powdered almond mixture with the flour. Separate the 
  eggs.  Beat together the butter and 1/3 cup of the remaining sugar until 
  creamy and light. Add the melted chocolate and the extract. Add the egg 
  yolks, one at a time, beating thoroughly after each addition. Beat the 
  whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold 
  in nut mixture.  Gently followed egg white mixture into chocolate just 
  until incorporated. Pour the batter into the prepared pan. Bake in a 
  preheated oven until a toothpick inserted in the center of the cake comes 
  out almost clean, about 30 minutes. Cool in the pan for about 10 minutes. 
  Divide into individual servings if desired. Recipe can be made to this 
  point up to a day ahead. 
   
  CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double 
  boiler set over hot water, stirring frequently, until just melted. Remove 
  from hot water. Cool the chocolate glaze just until it thickens. It should 
  remain pourable. Glaze whole cake or individual servings on a rack set over 
  a pan to catch drippings. Garnish with almonds if desired. 
   
  Serve at room temperature or refrigerate for up to 4 days. 
   
  Serves 6. 
   
  Recipe from Cook's Magazine, September/October, 1987.