Chocolate Victorian Torte

6 oz. (about 1 1/4 c.) almonds
3/4 c. butter
3/4 c. sugar
6 eggs, separated
6 oz. chocolate

FROSTING:
1/2 c. heavy cream
8 oz. chocolate

Grind almonds until consistency of breadcrumbs. Cream together butter and sugar for 2-3 minutes on high speed. Add egg yolks 1 at a time and beat until incorporated. Melt chocolate, add to mixture. Stir in ground almonds (it will be the consistency of paste.) Whip egg whites until stiff; fold in. Butter a 9" springform pan and line bottom with wax paper and butter. Pour mixture into pan and smooth top. Bake at 375° for 25 minutes; lower heat to 350° and bake for 30-50 minutes more. DON'T OVERBAKE!

Frosting: (microwave)--Scald cream (2-3 minutes high). Add chocolate and whip until smooth. Cool. Spread on top of cake.