*Chocolate Cake — III
¹⁄₂ lb. butter
12 eggs
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. pounded almonds
4 ozs. powdered chocolate
1 salt-spoon crushed cloves and mace
Beat the butter to a cream. Add the yolks gradually, beating continually. Add the pounded almonds, sugar, chocolate and spices. Beat altogether for twenty minutes. Add the whites whisked to a stiff froth. Bake in a German tin (see p. 1) lined with greased paper, in a very moderate oven for an hour and a quarter. Ice when cold.