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1
Set a rack at the middle level of the oven and preheat to 350 degrees.
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2
Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes.
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3
Beat in chocolate, then eggs, one at a time, beating well after each addition.
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4
Stop to scrape bowl and beater often.
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5
Beat in the cake meal, then almonds.
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6
Scrape the batter into the prepared pan and smooth the top.
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7
Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general.
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8
Do not overbake or cake will be very dry.
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9
Cool the cake up on a rack.
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10
To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it.
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11
Unbuckle the springform side and remove it, but leave the cake on the base.
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12
To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks.
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13
Spread the cream over the top of the cake and sprinkle with the slivered almonds.
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14
If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it.
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15
Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving.
