Preparation:
Place butter and sugar in bowl. Attach bowl and flat beater. Turn to speed 6 and beat 3 minutes, until fluffy. Stop and scrape bowl.
Turn to speed 6 and add egg yolks, one at a time, beating 15 seconds after each addition. Stop and scrape bowl. Turn to speed 6 and add chocolate; beat 30 seconds. Continuing on speed 6, gradually add almonds, beating just until blended. Remove mixture from bowl and set aside.
Place egg whites and salt in clean bowl. Attach bowl and wire whip. Turn to speed 8 and whip until stiff but not dry. Carefully fold chocolate mixture into egg whites.
Pour batter into a 9-inch springform pan which has been lined with waxed paper, greased and floured. Bake at 375 F for 20 minutes. Reduce heat to 350 F and bake 50 to 60 minutes longer. Cake whould be moist in center when removed from oven. Cool in pan 20 minutes, then invert onto serving platter. Pour sweet chocolate icing over cake. Use spatula to smooth top, but allow icing to run down sides of cake. |
