| | Unsalted butter (substitute margarine for non-dairy meals) for greasing pans |
| | Unbleached flour or passover potato starch for dusting pans |
| 9 | oz | Imported semi-sweet chocolate; broken into small pieces |
| 1/2 | lb | Unsalted butter (see note above) |
| 1 1/4 | c | (scant) sugar |
| 6 | | Eggs; separated, at room temperature |
| 1/4 | c | Strained; freshly squeezed orange juice |
| 1 | tb | Unsweetened cocoa powder |
| 2 | ts | Cognac |
| 1 1/2 | ts | Unbleached flour or potato starch |
| 1 | ts | Grated lemon rind |
| 1 | ts | Grated orange rind |
| 1/4 | ts | Vanilla extract |
| 9 | oz | Blanched almonds; finely ground |
| | Unsweetened cocoa powder or confectioners' sugar for dusting the cake |
