6 eggs, separated
1 cup sugar
2/3 cup sweet chocolate, grated
6 tablespoons breadcrumbs, sifted
2/3 cup filbert meats, grated
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

sweetened whipped cream to taste

Beat egg yolks until thick and light, and add sugar slowly, while stirring; add chocolate, breadcrumbs, nut meats, baking powder, salt and vanilla, and bet until smooth.

Fold in the stiffly beaten egg whites.

Bake in two buttered layer pans in a moderate oven (350 degrees) about 30 minutes.

Serve as a two layer cake with whipped cream filling and topping.

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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