Instructions: Adjust oven rack to lower level. Preheat oven to 325 degrees. Butter and flour 10 inch spring form pan. Use bottom of pan to trace circle on wax paper or parchment paper and cut out circle. Use it to line bottom of pan; butter and flour paper.

In 3 batches, grind almonds in food processor fitted with metal blade, processing each batch with 2 tablespoons sugar, using 6 tablespoons in all.

In bowl over simmering water or in top of double boiler or in microwave, melt chocolate and butter together; stir. If using microwave, heat in 20 to 30 second intervals, stirring vigorously between heatings, to prevent overheating chocolate. Set aside.

Beat egg yolks in large bowl with electric mixer until lemon-colored, about 5 minutes. Gradually beat in 10 tablespoons sugar. Add chocolate mixture, stirring well. Add ground almonds and stir well to incorporate.

In clean bowl of electric mixer, beat egg whites with remaining 1/4 cup sugar until they form firm peaks. In 2 additions, fold egg whites into chocolate batter.

Pour into prepared cake pan and smooth top. Place on baking sheet and bake 1 1/2 hours, or until toothpick inserted in center comes out clean.

Allow to cool 15 minutes in pan; remove sides of spring form pan. Cool completely.

Presentation: Turn cooled cake onto serving plate. Peel off and discard paper. Just before serving, sift with powdered sugar. If desired, serve with dollop of whipped cream.

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