12 oz chocolate (70% or above)
5 tablespoons butter
1/3 cup milk
1/2 tsp almond extract
1/3 cup finely ground almonds
6 oz sugar
1 teaspoon baking powder
4 eggs, separated
RiverHouse Creations Triple Cherry Amaretto Sauce

Directions:
Preheat oven to 350 degrees
Line a 9 in cake tin with parchment paper and grease.
Break the chocolate into small pieces and melt it with butter and milk in a double boiler or on 30% power in the microwave, stirring frequently. Let cool while beating the egg yolks.
Beat the egg yolks with half of the sugar.
Fold in the melted butter and chocolate mixture.
Fold in the ground almonds (I grind in the blender or buy as a flour) and baking powder
Beat egg whites until frothy; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted in centre comes out clean.
Let cool on wire rack, top with RiverHouse Creations Triple Cherry Amaretto Sauce and whip cream before serving.

Tip: This cake is very rich and should be thinly sliced. Serves 12-14.