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1
Preheat oven to 350 degrees F.
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2
Lightly butter eight 3-inch wide, 2-inch deep metal rings or 6-ounce tuna cans, bottoms removed; coated with flour (gluten-free flour if necessary).
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3
Butter a large rimmed baking sheet and arrange the molds on the sheet.
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4
Spread the sliced almonds on another rimmed baking sheet and toast in the oven for about 6 minutes, stirring a few times, until golden brown.
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5
Transfer the almonds to a plate and let cool completely.
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6
Set aside 1/2 cup for garnish; pulse the remaining almonds in a food processor until finely ground.
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7
Leave the oven on.
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8
In a large bowl, using an electric mixer, beat the butter with 2/3 cup of the sugar on moderately high speed until light and fluffy, about 5 minutes.
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9
Beat in the egg yolks, 1 at a time, until thoroughly incorporated.
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10
Fold in the ground almonds and the chocolate.
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11
In a large bowl, beat all six egg whites until soft peaks form.
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12
Add the remaining 2 T of sugar and beat until firm, glossy peaks form.
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13
Fold one-third of the beaten whites into the chocolate mixture to loosen it, then fold in the remaining whites just until blended.
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14
Spoon the batter into the prepared molds, filling them three-quarters full.
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15
Bake the chocolate-almond cakes for about 25 minutes, or until risen and just set in the center.
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16
Let the cakes cool slightly in the molds.
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17
Run a thin knife around the sides of the molds, then lift them off the cakes.
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18
Transfer the cakes to individual plates.
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19
Garnish the tops of the cakes with the reserved toasted almonds and dust them with confectioners' sugar.
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20
Spoon a dollop of whipped cream alongside and serve.
