One-of-a-Kind Chocolate Cake

1 cup unsalted butter
16 oz. semisweet chocolate
9 eggs, separated
1 1/4 cups sugar

Garnish (optional)
1/3 cup slivered almonds
1 cup heavy cream, whipped

Preheat oven to 350 degrees. Butter a 9 inch springform pan, line the
bottom
with a round of waxed paper cut to fit, then butter and flour the paper.
Melt butter and chocolate over low heat, stirring frequently. Let cool.
Beat
the egg yolks for a minute, then slowly add the sugar and continue beating
until thick and pale. Add the cooled butter and chocolate mixture, and
stir
until thoroughly blended. In another bowl beat the egg whites until they
are
stiff but moist and stand in peaks that droop slightly. Drop the chocolate
mixture over the whites, then gently fold together until thoroughly
blended.
Remove 1/3 of the batter and refrigerate it. Spread the remaining batter
evenly in the prepared pan. Bake for 25-30 minutes. Remove from oven and
let
cool for 30 minutes, then turn out on serving platter to cool completely.
Frost cake with the reserved batter. Garnish with almonds and serve with
whipped cream if you wish.