Chocolate cake

In a large bowl, beat the Montare D’oro whipping crème and mix with the cream chocolate. In a suitable cake plate, arrange the layers, and between each of them spread the resulting cream. On top and on the sides, level the cake with a spatula. Sprinkle a thick layer of cocoa powder and make a small border along the outer edge on top with sliced almonds. On the sides, it is also sprinkled with sliced almonds. The finished cake is left in the refrigerator for 12 hours. It is served decorated with whole almonds.