Bittersweet Chocolate and Almond Cake

• 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

1. Preheat oven to 325F.
2. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
3. Stir chocolate and butter in heavy medium saucepan over low heat until smooth.
4. Cool mixture to lukewarm.
5. Finely grind 1/2 cup almonds, flour and salt in processor.
6. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes.
7. Fold in almond mixture, then chocolate mixture.
8. Pour batter into prepared pan.
9. Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes.
10. Cool cake in pan on rack (center will fall).
11. Press edges down with fork to level top.
12. Cover; refrigerate at least 2 hours and up to 1 day.
13. Cut around cake; remove pan sides.
14. Beat cream in large bowl to firm peaks.
15. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.

bittersweet, butter, slivered almonds, cake flour, salt, eggs, sugar, vanilla, chilled whipping cream

Taken from www.epicurious.com/recipes/food/views/bittersweet-chocolate-and-almond-cake-101594 (may not work)