1/2 lb. unsalted butter
flour for dusting
4 eggs, whites and yolks separated
1 cup sugar
5 oz. buttersweet chocolate
1 1/2 cups almonds blanced and finely ground
confectioners sugar for dusting
fresh raspberries or blueberries for garnish
Preheat oven to 350 degrees. Grease a 10 inch round cake pan with 1 tablespoon of the butter and dust it with flour, pouring off the excess. In a bowl beat the egg yolks and sugar until lemon colored. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites into the yolk mixture to create a frothy batter.
In a double boiler over medium heat, combine the chocolate and remaining butter, and stir until melted. Fold the almonds into the batter along with the chocolate mixture. Pour the batter into the greased pan, and bake in the oven for about 30 minutes or until done. Check for doneness by inserting a toothpick, it should pull out clean. Set aside to cool. Dust with sugar and garnish with the berries. Slice and serve.