For cake batter
3 eggs, separated
1/4 cup sugar
1/4 cup almonds, ground
4 squares chocolate
1/2 cup butter
1 1/2 cups flour

For icing
1/4 cup powdered sugar
1/2 cup butter
rum, coffee, or vanilla flavoring

Melt chocolate in a double boiler and butter, sugar, flour, almonds, egg yolks, and mix well.

Beat egg whites stiff and fold into mixture.

Pour into a buttered flat mold, and bake in a slow oven (325 degrees to 350 degrees) about 1 hour.

Cake will be moist when cut.

Icing: Cream butter and sugar, add flavoring, and spread over cake.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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