Top this flourless chocolate torte with whipped cream and fresh raspberries for the perfect finishing touch when entertaining.
Preheat oven to 350°F. Butter 9-inch round cake pan. Line bottom of pan with wax paper
Place chocolate and butter in medium microwaveable bowl. Microwave on HIGH 1 1/2 minutes, stirring after 30 seconds. Add almond extract; stir until chocolate is completely melted and smooth
Beat eggs, sugar, vanilla and nutmeg in large bowl with electric mixer on high speed 8 minutes. Gently stir in melted chocolate and slivered almonds. Pour into prepared pan
Bake 25 to 30 minutes or until a toothpick inserted in center comes out mostly clean. Cool cake in pan on wire rack for 2 hours. (Cake will fall in center slightly during cooling
Use a knife to loosen sides of cake from pan. Invert onto serving plate; remove wax paper from cake. Serve, or cover and refrigerate overnight.
Serving Suggestion: Serve with whipped cream and fresh raspberries.