CHOCOLATE CAKES

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CHOCOLATE CAKES

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1/2 Ib. (1 cup) butter
1/2 lb. (1 cup) caster sugar
7 eggs separated
1/2lb. grated chocolate Meunier (bitter chocolate)
1/2 Ib. blanched, slightly browned, chopped almonds
4 oz. (1 cup, generous) sifted flour
a pinch of salt

Beat the butter to a cream and work in the sugar. Then add the beaten egg yolks, beating well all the time. Add the grated chocolate, the chopped almonds, and salt. Now whip the egg whites very stiff and add lightly, and alternately with the flour. Pour into a well-greased cake tin (lined with greaseproof paper), and bake in a moderate (325°F.) oven for about 1 1/2 hours.

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