1/2 cup butter

1/2 cup sugar

8 eggs

8 egg whites

1/2 lb. pitted dates - chopped finely

1/2 lb. unblanched almonds - chopped finely

5 oz. unsweetened chocolate

1 Tbsp. vegetable oil

grease with vegetable oil one 10" spring-form pan and line with greased wax paper chop nuts and dates. Process chocolate in food processor or grate on the large cut of food grater

In a large bowl cream butter and sugar until light and fluffy. add egg yolks one at a time.

Fold in nuts, dates and chocolate pieces

In another bowl whip the egg whites until they form soft peaks and fold all but 1/2 cup into the butter mixture. Pour into prepared pan - bake for 40-50 minutes at 375. Let cool for 15-20 mins before turning out.

Melt 3 oz. white or dark chocolate and pour over cooled cake and refrigerate for at least two hours. Cut with hot knife Serve with fresh cream and maybe rose petals.