The 1901 Cookbook Archive
No. 2091 — Chocolate Almond Cake
English historical translation of Molokhovets recipe No. 2091 from the 1901 Russian cookbook, retaining original methods and measures.
Peel, dry and finely pound one pound almonds.
Cream twenty-four yolks with three quarters pound sugar until pale and combine with almonds.
Add one pound good grated chocolate, one and a half zolotnik (three teaspoons) cinnamon and twelve whipped whites.
Fold gently, transfer to a buttered mould, bake and glaze.
To provide
For six people: ⅓ pound almonds, about 1 glass 8 yolks and 4 egg whites ⅓ pound chocolate | ½ zolotnik cinnamon, about 1 teaspoon, or vanilla ½ spoonful butter and glaze separately |
Modern related-image thumbnail on the Russian source page (not part of the 1901 recipe): 
Historical editorial note: The historical article includes a separate linked recommendation for a modern chocolate-and-cherry cake; it is not part of the original recipe.
Original source: Read Russian recipe No. 2091. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.