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1
Position rack in center of oven and preheat to 350F.
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2
Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Shake out excess flour.
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4
Line bottom of pan with parchment paper; butter paper.
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5
Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor.
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6
Using on/off turns, grind nuts finely.
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7
Transfer mixture to large bowl.
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8
Combine remaining 1/2 cup whole almonds and vegetable oil in processor.
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9
Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
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10
Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers.
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11
Remove from heat.
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12
Add chocolate and whisk until smooth.
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13
Stir in both almond mixtures.
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14
Cool slightly.
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15
Using electric mixer, beat egg whites in large bowl until soft peaks form.
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16
Gradually add 1/3 cup sugar and beat until stiff peaks form.
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17
Beat egg yolks in another large bowl until very pale and thick, about 5 minutes.
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18
Gradually beat chocolate mixture into egg yolks.
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19
Fold in egg whites in 3 additions.
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20
Pour batter into prepared pan.
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21
Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes.
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22
Transfer cake to rack.
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23
Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.)
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24
(Can be prepared 4 days ahead.
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25
Cover and refrigerate.)
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26
Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
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27
Run small sharp knife around pan sides to loosen cake.
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28
Release pan sides.
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29
Dust cake with powdered sugar.
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30
Sprinkle toasted almond slices around top edge of cake.
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31
Serve chilled or at room temperature with whipped cream.
