INGREDIENTS:
Cake
6 oz butter or margarine 
3/4 cup sugar 
7 eggs, separated 
4 oz bittersweet chocolate, melted and cooled 
1 cup unblanched almonds, finely ground 
1/2 tsp baking powder 
1/4 cup unblanched almonds, chopped 
Icing
4 eggs, lightly beaten 
1/2 tsp potato starch 
4 oz bittersweet chocolate, melted 
4 oz margarine, softened 
1/2 cup almonds, finely ground 

DIRECTIONS:
Cake
Cream the butter and gradually beat in the sugar until the mixture is light and creamy. 
Beat in the yolks, one at a time. 
Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder. 
Beat the egg whites until stiff but not dry, then fold into the mixture. 
Pour into a well-greased 10-inch springform pan.
Bake about 30 minutes in an oven preheated to 350 deg. F degrees. 
Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts. 

Icing
Mix together the eggs, sugar and potato starch in the top of a double boiler.
Heat over boiling water, stirring, until mixture thickens.
Do not boil the mixture, and beware of "scrambled eggs"! 
Cool, then stir in the chocolate. 
Gradually beat in the butter, one tablespoon at a time. 
Fold in the nuts until the mixture is thick enough to spread.