1

Prepare cake: Preheat oven to 325°F. Butter 9x5-inch metal loaf pan. Line bottom of pan with parchment paper. Butter parchment.

2

Combine chocolate and butter in heavy, small saucepan. Stir over low heat until melted. Cool slightly. Whisk sugar, honey and egg to blend in medium bowl. Stir in chocolate mixture, almonds, vanilla, almond extract and salt. Pour into prepared pan. Bake until tester inserted into center comes out clean, about 30 minute. (Cake will only be about ½-inch high.) Cool 10 minutes in pan. Turn out onto rack; carefully peel off parchment. Cool completely.

3

Prepare glaze: Bring cream to boil in heavy, small saucepan. Remove from heat; add chocolate and stir until melted. Mix in honey and almond extract. Let cool for a few minutes.

4

Cut cake in half to make two equal squares. Place 1 half on rack with a piece of foil placed underneath. Spread with about 3 Tbsp. glaze. Top with second half of cake. Pour glaze on top of cake and gently push over sides and spread onto sides. Let the chocolate drip off the sides of the cake. If you need more glaze, scoop up the chocolate that puddles onto the foil. You should have plenty.

5

Press sliced almonds decoratively into the sides of the cake. Draw tip of knife across top of cake from 1 corner to the opposite corner. Sprinkle toasted, chopped almonds over top of cake, covering 1 triangle only. Gently transfer to clean plate and chill until set.