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1
Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly.
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2
Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip one to two minutes until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip.
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3
Place chocolate mixture, sugar, and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about one minute. Stop and scrape bowl. Continuing on speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. Continuing on speed 4, add flour and beat about fifteen seconds. Gently fold egg whites with spatula.
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4
Spoon batter into 8-inch springform pan that has been greased and floured on bottom only.
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5
Bake at 375 degrees for 20-25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl.
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6
To make glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cool cake.
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7
To make topping, place cream, powdered sugar, and almond extract in mixer bowl. Attach wire whip and bowl to mixer. Turn to speed 10 and whip 30-60 seconds, or until stiff peaks form. Spoon whipped cream in ring over top of cake. Sprinkle with almonds. Store in refrigerator.
