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1
Line the bottom of an eight-inch springform pan with waxed paper or parchment paper.
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2
Cut the cake into 16 thin slices.
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3
Cut eight of the cake slices in half diagonally and line the bottom of the pan with half of them, fitting them in tightly.
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4
Cut the rest of the cake slices in half to make rectangles and use them to line the sides of the pan, overlapping them slightly.
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5
Refrigerate.
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6
Put the milk chocolate in the top of a double boiler and heat over simmering water until the chocolate melts.
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7
It will not be smooth.
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8
Beat the egg yolks until light, then stir into the chocolate.
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9
Continue heating a few minutes longer.
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10
Remove from heat and transfer to a large metal bowl.
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11
Beat the egg whites until softly peaked.
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12
Heat the honey to a simmer in a small nonstick pan and slowly drizzle it into the egg whites, while beating until they are stiff.
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13
Fold the egg whites into the chocolate mixture and chill at least an hour.
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14
Whip the cream and fold it into the chilled chocolate mixture along with the almond extract and chopped bittersweet Toblerone.
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15
Cover the top with the remaining cake triangles.
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16
Cover with foil or plastic wrap and chill four hours or longer.
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17
To serve, run a knife around the inside of the pan.
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18
Remove the sides of the pan and invert the dessert onto a serving dish.
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19
Carefully lift off the bottom of the pan, now on top, first running a thin knife between the paper and the metal.
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20
Peel off the paper.
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21
Dust the top with sifted confectioner's sugar and serve.
