1/2 pound butter
6 eggs
1 tablespoon salt
1 cup sugar
1 tablespoon vanilla
1 package of slivered almonds
Line a meat loaf pan with glad wrap or saran wrap. Separate the eggs. Set aside the yolks. In a double boiler; melt the butter and the chocolate. Meanwhile beat the egg whites with an electric mixer. When they begin to form peaks; start adding the sugar slowly. Continue beating to form stiff peaks. Set aside.
Take the chocolate and add the vanilla; and one by one the yolks to which the salt has been added. Add the chocolate mixture to the meringue slowly; beating it at a medium speed each time you add some. When well blended; pour into the pan.
Cover and place in the freezer. About 2 hours before serving turn it over on a serving plate. Take the wrap off carefully and sprinkle with the almonds.
Note: You may also make it in a bowl and you may want to add cool whip for decorating. Can be made the day before.