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Almond Fudge Cake

3 eggs
3/4 c. whole almonds
5 sq. semi-sweet chocolate
2/3 c. butter
3/4 c. granulated sugar
2/3 c. flour
1/4 c. milk
1/2 tsp. vanilla extract
1/2 tsp. salt

5 sq. semi-sweet chocolate
3 Tbsp. milk
1/4 c. butter
1 c. confectioners sugar
1/4 tsp. almond extract
sliced almonds

Grind 3/4 cup almonds. Grease 9-inch spring-form pan. Separate eggs, melt 5 squares chocolate. In large bowl, cream 2/3 cup butter until smooth. Gradually beat in sugar until
light and fluffy. Beat in yolks until light and add melted chocolate. Beat in flour, stir in 1/2 cup ground almonds and vanilla. Beat egg whites until stiff peaks; with wire whisk,
fold whites into batter. Turn into pan, spread evenly. Bake at 350 degrees for 25 to 30 minutes until tester inserted in center comes out clean. Cool 10 minutes. Remove from pan, cool completely.

Make icing: Melt chocolate with milk and butter. Remove from heat and add confectioners sugar and almond extract. Beat until smooth. If not smooth consistency, add milk a few drops at a time. Frost cake when cooled. Sprinkle top with remaining ground almonds. Arrange sliced almonds around outside edge of top. 

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