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This is a really teriffic Swiss chocolate cake, which is a variety of the
biskuit type cake, but is made with ground nuts instead of flour.  This
cake is very good, believe me!  Enjoy!!!!
Ingrid Gordon
 
Schokoladentorte Surfin (Swiss chocolate cake)
 
150g butter/margarine (5 oz)
125g sugar (ca. 1/2 cup + 2 TB)
6 egg yolks
 
1 TB Kirsch (optional)
150g Chocolate (5 oz), melted
6 egg whites
a pinch of salt
a knife tip of baking powder
2 TB sugar
200g ground almonds (ca. 1 2/3 cup)
2 TB corn (or other) starch
 
cream together butter, sugar and egg yolks.  Add the kirsch and melted
chocolate.  Beat together the egg whites, salt and baking powder.  Stirr in
the 2 TB sugar in the end.  Fold in nuts and starch.  Gently fold this
mixture together with the egg/butter/sugar/chocolate mixture.
 
Pour into a springform and bake for 60 min. in a 180c (375F) preheated oven.
Top with powdered sugar, if desired.