Bittersweet Chocolate and Almond Cake

• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 cup (2 sticks) unsalted butterbutter
• 3/4 cup slivered almonds, toastedslivered-almonds
• 3 tablespoons cake flourcake-flour
• 1/4 teaspoon saltsalt
• 5 large eggsegg
• 1 1/3 cups sugarsugar
• 1 teaspoon vanilla extractvanilla-extract
• 1 1/2 cups chilled whipping creamcream

1. 01Preheat 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.
2. 02Finely 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.
3. 03Bake 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.

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