12 oz loaf pound cake
1/4 C brandy
6oz bittersweet chocolate, chopped
2 C whipping cream, chilled
1/2 tsp almond extract
1/4 C powdered sugar
1/3 C sliced almonds, toasted and coarsely crumbled
unsweetened cocoa powder
Line a 1 1/2 quart bowl with plastic wrap. Cut pound cake crosswise into 1/3" thick slices, cut each slice diagonally in half. Line bottom and sides of bowl with cake triangles. Brush some brandy over he cake lining the bowl. Reserve the extra triangles.
Melt chocolate and cool slightly. Put in large bowl. In a different large bowl beat 1 C of cream until thick and fluffy. Fold whipped cream into chocolate, 1/4 at a time. Spread the chocolate cream over the cake, creating a well in the center. Refrigerate.
In another clean bowl, beat 1 C of cream and almond extract, gradually adding powdered sugar, until firm peaks form. Fold in the nuts. Spoon almond cream mixture into the well of the chocolate filling.
Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake covering the filling completely and trimming to fit. Cover with plastic wrap and refrigerate at least 3 hours and up to one day.
Invert the cake onto a platter. Sift cocoa powder over top.