This is what I wish for on my birthday every year - a chocolate cake my grandmother made. The unusual thing is that it uses rusk instead of flour.

200g butter
250g sugar (we normally use less)
8 eggs - separate white and yolk, whip the white
240g chocolate (mix of cooking and milk chocolate) - grind it
150g ground almonds
100g zwieback (rusk?) - grind it

Whisk the butter until it's foamy, add egg yolk and sugar and stir for five minutes. Add the rest of the ingredients, egg snow last by moving it gently under the rest. Pour it into the buttered baking-tin.

Pre-heat oven 10 minutes to 200°C.
Bake for 45 minutes on 180°C, then test it.

When the cake's cooled off, add chocolate glazing. If you want to put your guests into a food coma, cut the cake in half (top/bottom) and fill with a mix of whipped cream and red currants.