In a double boiler melt chocolate chips and sugar together. Beat 3 egg yolks and add to chocolate. Cool for 5 minutes (it might be stiff but this is ok). Beat egg whites until stiff and fold into mixture. Whip 1 pint whipping cream and fold into mixture. Break up the pound cake and place half in the bottom of an 8 X 12 baking pan. Pour half the mixture over it. Add the rest of the cake and top with the rest of the mixture. Top with slivered almonds and refrigerate overnight.