Preheat the oven to 300 degrees. Line a 9-inch spring form pan with foil and then brush with butter; set aside.
In a 2 or 3-quart saucepan, cook the chocolate, butter and sugar over low heat, stirring constantly until the chocolate and butter are melted. Remove from heat and cool.
Beat eggs just until they are blended.
In a small bowl, stir together the flour and water until smooth. Add the eggs and flour mixture to the chocolate mixture;
stir until smooth. Pour the batter into the prepared pan. Sprinkle with top with almonds.
Place the batter-filled spring form pan in a baking pan on an oven rack. Pour water into the baking pan around the spring form pan to a depth of 1/2 inch
Bake in the 300 degree oven about 2 1/2 hours or until the dessert is evenly puffed and a wooden toothpick inserted near the center comes out clean. Cool in the pan. The dessert will fall evenly over its entire surface.
Cover and chill for 24 hours. Remove the dessert from the pan and peel off the foil. If desired, sprinkle with fresh raspberries or sliced strawberries. Serve thin slices with a dollop of whipped cream.