Preheat oven to 375 degrees. Spray 8-inch cake pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance to get the cake out.
Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth.
Stir in sugar, eggs {one at a time} and vanilla.
Sift cocoa into the batter and gently stir in salt.
Pour into prepared pan and bake 20-25 minutes or until set.
Cool completely before topping with cream. OR serve warm without cream.
To make cream--whip heavy whipping cream with vanilla, almond extract and powdered sugar until stiff. Spread over cake and sprinkle with slivered almonds. Serve.