Lamblane

8 Eggs
1/2 Lb. Butter
1 Lb. Milk Chocolate
1 Cup sugar
1/2 cups powdered fine nuts

Separate eggs.
Melt chocolate with butter in double boiler or over low flame.
Beat egg yolk with sugar. Then blend in cooled chocolate mixture.
Blend in nuts.
Whip egg whites till very stiff.
Fold chocolate mixture with whipped eggs. Take care to keep fluffy otherwise you'll end up with a flat tort.
Bake at 350 degrees, or until tooth pick comes out clean.
Let cool and Yum.

Source:
Wente Vineyards Restaurant

Contributed by:
Jim Lamb