Ingredients:

-Nonstick cooking spray
-1 (12-ounce) loaf pound cake
-1/4 cup brandy
-6 ounces bittersweet chocolate, chopped
-2 cups chilled whipping cream
-1/2 teaspoon pure almond extract
-1/4 cup powdered sugar
-1/2 cup sliced almonds, toasted
-Unsweetened cocoa powder

1. Spray a 1 1/2-quart bowl with nonstick cooking spray
2. Line the bowl with plastic wrap
3. Cut the pound cake crosswise into 1/3-inch-thick slices
4. Cut each slice diagonally in half, forming 2 triangles
5. Line the bottom and sides of the prepared bowl with the cake triangles
6. Brush some of the brandy over the cake triangles lining the bowl
7. Reserve the extra triangles
8. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts
9. Allow the chocolate to cool slightly
10. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy
11. Fold 1/4 of the whipped cream into the chocolate
12. Fold half of the remaining whipped cream into the chocolate mixture
13. Fold in the remaining whipped cream
14. Spread the chocolate cream over the cake, covering completely and creating a well in the center
15. Cover and refrigerate
16. In another clean large bowl, add the remaining 1 cup of cream and almond extract
17. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar; beat until firm peaks form
18. Fold in the nuts
19. Spoon the cream mixture into the center of the well of the filling
20. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary
21. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day
22. Invert the cake onto a platter
23. Remove the bowl and the plastic wrap
24. Sift the cocoa powder over and serve