With an electric mixer, beat egg yolks with sugar, vanilla on high speed. The light color will look almost like cream.
In another bowl with completely clean beaters, beat egg whites to stiff peaks. (When the beaters are raised up, where they stopped will form a little conical mountain whose tip will stay pointing straight up, not flopped over.)
Cream ground chocolate, almonds into egg-sugar mixture. May be tough, as batter is heavy. Add 1/4 c cream or half-n-half if you cannot make it behave. Finally, gently fold in whites. Bake in greased, floured springform pan 1 hour at 325° F. Let cool. Frost with Chocolate Butter Cream Frosting.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 21st, 2006