5 each eggs, separated
1 cup plus 1 tablespoon sugar divided
3/4 cup butter
1/2 cup cocoa
1/8 teaspoon salt
1 cup sliced almonds, toasted
1/3 cup light brown sugar, packed
2 tablespoons cocoa
1 teaspoon potato starch
3/4 cup evaporated milk
1/4 cup butter

Heat oven to 375° F. Grease bottom of a 9-inch spring form pan; line bottom with foil. Process cooled almonds with 1 tablespoon sugar until finely ground.
Melt butter, cool slightly and stir in the cocoa.
Beat egg yolks with 3/4 cup of sugar until pale yellow. Add chocolate mixture and salt. Mix well. Stir in almonds.
Beat egg whites until foamy. Gradually add remaining 1/4 cup of sugar, beating until stiff but not dry. Add 1/4 beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into pan.
Bake 40-45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and carefully peel off foil. Cool completely. Serve with Warm Chocolate Sauce.

Warm Chocolate Sauce

In small saucepan, stir together sugar, cocoa, and potato starch. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly until mixture thickens. Add butter; stir until melted. Cool slightly.