Chocolate Cake Glazed With Chocolate Butter Cream

Ingredients:
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3/4 c. sugar
4 eggs, separated
6 oz. German's sweet chocolate, broken into pieces
3/4 cup butter
4 Tbs. cake flour
2 Tbs. almonds, blanched and pulverized
pinch of salt

Instructions:
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Preheat oven to 375 degrees. 

Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round
cake pan. Butter the sides of the pan and one side of the paper. Lay
the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside. 

Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put
the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour
and the pulverized almonds. Beat the 4 egg whites with a pinch of salt
until stiff but not dry. Stir one quarter of the egg whites into the
chocolate mixture to lighted it; then fold all back into the remaining
egg whites. 

Fill the cake pan 3/4 full and tap gently on the table to distribute the
mixture evenly. Bake for 25-30 minutes, watching carefully, until the
outside is solid and the center still creamy (not runny and not dry)
when tested with a sharp knife. Let the cake cool before un-molding. 
Glaze and decorate cake. Refrigerate before serving. 

To glaze:

Chocolate Butter Cream
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3 1/2 oz. German's sweet chocolate, broken into small pieces
2 to 3 Tbsp. coffee or water
3 Tbsp. butter

Instructions:
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Melt the chocolate with the coffee or the water until smooth, remove
from the heat, and stir in the butter. Pour on top of the chocolate
cake, using a metal spatula (moistened in hot water and dried) to
spread. 

To decorate: Use toasted slivered almonds.