-------------CAKE---------- 8 Ounce Bitter/semisweet chocolate

3/4 Cup Butter

2 Tablespoon Butter

2 Ounce Unsweetened chocolate -- chopped

1 cup Sugar

5 lg Egg -- separated

3 tablespoons Almonds -- grind

----------GLAZE---------- 1/2 Cup Heavy cream

3 Tablespoon Butter

4 Ounce Bitter/semisweet chocolate

4 Ounce Milk chocolate

-----------GARNISH-------- Raspberries Mint

Preheat oven 350F. Butter & flour 9" springform pan w/2 3/4"sides. Melt bitter/semisweet chocolate, butter & unsweetened

chocolate in heavy saucepan over med-low heat, stir constantly til smooth. Pour into bowl & cool slightly. Add sugar, yolk & almond s s. at room temp before serving.) Transfer to platter. Garnish. Source: Bon Appetit, Mar'92,pp82