For my Jewish friends celebrating passover, and my Celiac friends celebrating chocolate, I give you:
3/4 C unsalted butter, softened (margarine works if you're dairy intolerant)
3/4 C sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. almonds, finely ground
pinch of salt
Pre-heat oven to 350°F. Cream butter and sugar together. Mix in egg yolks. Set aside.
Melt chocolate in double boiler. Cool, then mix into butter mixture. Mix in finely ground almonds.
Beat egg whites until stiff but not dry, then fold into batter. Pour mixture into 9" square greased baking pan. Bake for 45 min. Cool and cut into squares. Try not to eat all of them in one sitting because they're even better on day two.
I haven't had one in years because I don't eat eggs anymore (Stinkin' little Pop and his allergies! As soon as that boy is weaned, I am having the biggest plate of scrambled eggs EVER), but I figured I'd share what used to be my joy. :)