|Unsweetened chocolate square||4|
|Almond extract||2 Teaspoon|
|Lingonberry jam||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Butter cream frosting||1 Cup (16 tbs) (Coffee Variation)|
|Eggs||4 (Plus 1 Egg Yolk)|
|Sugar||1 1⁄2 Cup (24 tbs)|
Combine chocolate and milk in the top of a double boiler.
Cook over hot water until chocolate melts.
Sift flour, salt, and baking powder together and set aside.
Beat the eggs and additional egg yolk with a rotary or electric mixer until light and thick.
Add sugar gradually and continue beating hard until mixture is very smooth (hard beating at this point is imperative).
Stir in almond extract, then the chocolate milk mixture.
Sift flour mixture on top and fold in gently but thoroughly.
Pour batter into 2 greased 9 inch cake pans and bake in a preheated 350° oven for 10 minutes.
Reduce heat to 325° and continue baking 25 to 30 minutes, longer or until a toothpick inserted in the center comes out dry.
Cool several minutes, then invert on a cake rack to cool completely.
Spread lingonberry jam between layers.
Frost the top with Butter Cream Frosting, coffee variation.