Preheat Oven to 350 degrees F
In blender, grind finely 3/4 c whole almonds
Lightly grease 9" x 2 " springform pan
In top of double boiler, melt 5 sq. of chocolate over hot water
In large bowl, cream butter until smooth, gradually beat in sugar 2 T at a time, beating well until light and fluffy.
Beat in egg yolks, add melted chocolate eating well. At low speed, beat in flour and milk, alternating. Beat until combined. Stir in 1/2 c ground almonds and vanilla.
In small bowl, beat egg whites and salt until stiff peaks form. With wire whisk, gently fold whites into the batter until just combined.
Spread evenly into pan. Bake 25 to 30 minutes. Cool in pan 10 minutes. Remove.
In double boiler, melt chocolate, milk and butter. Remove from heat. Add sugar and extracts. Beat until smooth.
Frost tops and sides of cake. Sprinkle with 1/2 c ground almonds. Decorate side of cake with sliced almonds.