- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 3/4 cup slivered almonds, toasted
- 3 tablespoons cake flour
- 1/4 teaspoon salt
- 5 large eggs
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups chilled whipping cream
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
- Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
- Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.