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Cake:
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1. Melt the 6 oz chocolate for the cake, and set aside to cool.
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2. Preheat the oven to 375.
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3. Prepare the springform pan: butter the pan, line with parchment, butter the parchment and dust with bread crumbs.
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4. Beat the egg whites with the salt until stiff but not dry, and set aside.
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5. Cream the butter with the sugar.
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6. Add the egg yolks, one at a time, beating thoroughly after each addition.
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7. Beat in the melted chocolate. Make sure it is not too hot (you should be able to touch it.)
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8. Gradually beat in the almonds.
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9. Stir in a spoonful of the egg whites, then fold in the rest in 3 additions.
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10. Pour into prepared pan.
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11. Bake 20 minutes at 375, then 50 minutes at 350.
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12. Cool in pan 20 minutes, then remove from pan to cooling rack and allow to cool completely, right side up.
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Icing:
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1. Scald the cream, add the 8 oz chocolate, broken up, and remove from the heat after a minute.
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2. Stir until the chocolate is melted and let cool to room temperature.
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Icing the cake:
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1. If using a doily, stick it to the serving plate with a daub of frosting.
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2. Protect the serving plate or doily with a wax paper window. (Fold a square piece of wax paper in quarters and cut out a quarter-circle. Obviously, the window must be a little smaller than the cake.)
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3. Put the cake on the serving plate (with the wax paper between.)
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4. Pour the frosting over the cake and smooth down the sides with a spatula.
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5. Remove the wax paper before the icing hardens.
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6. Decorate the top with chocolate truffles, fresh raspberries or whatever seems good.
