Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             Ounces  semi-sweet chocolate -- in pieces
  6             Ounces  sweet butter -- in pieces
  3        tablespoons  brandy
     1/4      teaspoon  almond extract
  4              large  eggs -- separated
     3/4           cup  sugar
     1/2           cup  ground blanched almonds
     1/4           cup  flour
     1/8      teaspoon  cream of tartar
                        Bittersweet Chockolate Glace
  6             Ounces  semi-sweet chocolate
  4             Ounces  sweet butter -- (1 stick)
  1           teaspoon  light corn syrup

Preparation:

Preheat oven to 350 degrees. Line bottom of 8 inch springform with waxed paper. Melt chocolate and butter over hot water or in microwave at 50 percent power. Stir until smooth. Add brandy and almond extract. Set aside. In bowl whisk egg yolks with 1/2 cup sugar until pale yellow. Stir in chocolate, almonds and flour. Set aside. Beat egg whites, cream of tartar and 1/4 cup sugar until stiff but not dry. Quickly fold into chocolate mixture and pour into pan. Bake 40-45 minutes until toothpick shows moist crumbs. ( Center should be neither dry nor runny.) Cake will rise and fall in center after cooking. For Glaze: Melt ingredients over hot water or in microwave at 50 percent power until smooth. Glaze with bittersweet chocolate glaze. Serve cake at room temperature for best flavor.

Nutritional Information:

1081 Calories (kcal); 18g Total Fat; (16% calories from fat); 25g Protein; 181g Carbohydrate; 748mg Cholesterol; 233mg Sodium