A bit of a “potchke” but worth it!
12 eggs, separated
2½ cups sugar, divided
1 pound ground almonds
½ pound bittersweet chocolate
2 tablespoons vanilla
1 cup (2 sticks) margarine
2 teaspoons coffee dissolved in 2 tablespoons boiling water
Preheat oven to 350 degrees. Beat egg whites until stiff. Slowly add 1-1/2 cups of the sugar. Gently fold in the ground almonds. Pour into 9 x 13-inch pan and bake for ½ hour. In the meantime, melt chocolate and cool slightly. Beat together egg yolks, vanilla, sugar, margarine and coffee. Beat in the chocolate. Pour over the baked layer and bake for an additional 10 to 15 minutes. Cool and freeze. Thaw 10 minutes before serving.