Chilled Chocolate Layer Cake

Fill a small saucepan with 1 inch of water and bring to a simmer over medium heat. Place chocolate and butter in a medium heatproof bowl and set over the pan, ensuring the bowl's bottom doesn't touch the water. Stir often until melted and smooth, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.

In a large bowl, whisk egg yolks, kosher salt, and 1/4 cup of granulated sugar vigorously until pale and thickened, about 3 minutes. Gradually whisk in the cooled chocolate mixture until well combined. Add vanilla and almond extracts and whisk.

Using a stand mixer with a whisk attachment, beat egg whites on medium speed until frothy, about 45 seconds. Gradually add 1/4 cup of sugar while mixing on medium speed until stiff peaks form, about 2 minutes. Gently fold the egg white mixture into the chocolate mixture in 3 additions.

Beat 1 cup of heavy whipping cream with a stand mixer fitted with a whisk attachment on medium speed until stiff peaks form, about 1 to 2 minutes. Fold the whipped cream into the chocolate mixture.

Lightly grease a 9-inch springform pan with butter. Arrange half of the ladyfingers in a single layer on the bottom, breaking cookies as needed. Spread half of the chocolate mixture (about 3½ cups) evenly over the cookies. Sprinkle with 1/2 cup sliced almonds. Repeat the layers with the remaining ladyfingers, chocolate mixture, and 1/2 cup almonds. Cover and chill overnight, about 12 hours.

Before serving, beat the remaining 1½ cups of whipping cream with a stand mixer fitted with a whisk attachment on medium-high speed until frothy, about 30 seconds. Gradually add the remaining 2 tablespoons of sugar, beating until soft peaks form, 1 to 2 minutes.

Run a small offset spatula around the edges of the pan to loosen. Remove the sides of the pan and smooth the cake's sides with the spatula. Top the cake with whipped cream, spreading it evenly. Lightly dust with cocoa and garnish with additional toasted sliced almonds.