TO COAT TIN
15 g butter
4 tabs. flaked almonds

CAKE
1 cup boiling water
125 g dark chocolate chopped
1 teas bicarbonate of soda
250 g butter
1 1/2 cups caster sugar
3 eggs (separated)
1 teas. vanilla essence
2 1/2 cups flour
pinch salt
1 teas baking powder
2/3 cup light sour cream

Generously butter a 12 cup bundt tin or 2 20 cm (8 inch) fluted ring tins. Sprinkle with flaked almonds, pressing them well into the butter to coat the bottom and sides of the tin(s). Put boiling water, chocolate and bicarbonate of soda in a bowl and stir til smooth. Cream butter and sugar until light, and add egg yolks one at a time, beating after each addition. Stir in vanilla, then add chocolate mixture a little at a time. Sift flour, salt, and baking powder and fold in alternately with sour cream, mixing lightly until just combined. Beat the egg whites, until stiff and fold into cream mixture with large metal spoon.

Turn gently into prepared tin and bake in a preheated moderate oven (180C or 350F) for 60 to 75 minutes, for a large cake or 45 minutes for the 2 small cakes, or until cooked when tested with a skewer. Leave in tin for a minute , then turn out to cool on a wire rack.

Recipe found at Margaret's site