Chocolate-Covered Almond Cake
To make ahead: Refrigerate syrup-soaked cake (Steps 1-5) for up to 1 day; refrigerate frosted cake for up to 1 day more. Let stand at room temperature for about 1 hour before serving.
Equipment: 9-inch springform pan, parchment paper
1 1/2 other carbohydrate, 3 1/2 fat