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1
To make the cake, preheat the oven to 300 degrees F. In a medium saucepan, combine the 1/2 cup of sugar with 1/3 cup water and bring to a boil, stirring, over high heat.
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2
Meanwhile, combine the chocolates and the butter in a medium bowl.
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3
When the sugar mixture boils, pour it over the chocolates and stir until blended.
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4
Set aside.
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5
In a mixing bowl, combine the 11/2 tablespoons sugar and the eggs.
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6
Using a mixer set at high speed, whip the eggs and sugar until the mixture falls back onto itself in a slowly dissolving ribbon-like pattern when the beater is lifted.
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7
Add 1/3 of the egg mixture to the chocolate mixture and fold in with a spatula to lighten.
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8
Fold in the remaining egg mixture.
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9
Bring a kettle of water to a boil.
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10
Spray 6 (6-ounce) ramekins or 6 (2 by 3-inch) loaf pans with nonstick cooking spray and place them in a roasting pan just large enough to hold them.
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11
Divide the batter among the ramekins, place the roasting pan in the oven, and add enough water to the pan to come three-quarters of the way up the sides of the ramekins.
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12
Bake until a cake tester inserted in the middle of the cakes comes out with just a few crumbs sticking to it, about 30 minutes.
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13
Allow the cakes to cool to room temperature, about 30 minutes.
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14
In a small saucepan, combine the chocolate and cream and heat over low heat, stirring constantly, until the chocolate is melted.
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15
Cool for at least 30 minutes.
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16
Bring cream and almonds to a boil and store refrigerated for 24 hours.
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17
Strain, add vanilla and whip.
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18
PLATING: Dust plates with cocoa.
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19
Invert the ramekins onto the plates and add a scoop of the almond cream to each.
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20
Drizzle the chocolate over the cake and cream, sprinkle with chocolate curls, if using, and serve.
