This is a particularly lovely desert; I am sorry I don't have a picture. I will take one the next time I make it. It is as smooth as can be; and exceptionally delicious for all of you chocolate lovers out there. It is very well suited for special occasions or times you want to impress. I have had this recipe for years; but have made at least a couple of changes. It is truly delightful! Enjoy!
Heat oven to 350 degrees. Grease 9 x 3 inch spring form pan. Heat granulated sugar, butter, water and chocolate in a 3 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in the eggs. Pour into the pan.
Bake until wooden pic inserted into the center comes out clean (45-50 minutes). Cool completely. Remove side of the pan. Cover the cake with plastic wrap and refrigerate until chilled; at least 4 hours.
Remove plastic wrap. Beat cream and powdered sugar in a chilled 1 1/2 quart bowl, until stiff. Garnish the top of cake with whipped cream and if desired almond slices. Keep refrigerated.