Count Nádasy's Chocolate Cake

This very rich Hungarian cake was found in a cookbook published by the trustees & employees of the Metropolitan Museum in NY in 1973 or so. The submitter says it should be eaten the day that it it made.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 6  eggs, separated
• 1⁄2 lb sweet butter
• 1  cup granulated sugar
• 3⁄4 cup  ground almonds
• 9  ounces  baker's  sweet chocolate
• 1⁄3 cup flour
•  granulated sugar, to top warm cake

Directions

1. Mix the egg yolks with the butter until smooth. Add the granulated sugar, mix well, then add the almonds. Melt the chocolate over simmering water in the top of your double boiler and add to the mixture. Stir in the flour and mix until smooth.
2. Beat the egg whites until stiff and fold into the mixture. Pour into a greased & floured 9 inch cake pan. Bake in a preheated 375 degree F oven for about 3/4 of an hour. The cake is ready when the top is done. Watch carefully so you do not overbake. The inside will still be creamy (test often with a small knife).
3. Remove from oven and at once sprinkle with granulated sugar. Using a metal spatula with a wooden handle, heat the spatula up on your gas or electric burner until it is hot, then press it down onto the sugar. Reheat the spatula and keep pressing until most of the sugar has browned. Let cool, remove from pan and serve.