Preheat oven to 350˚F.(180˚C)

Make the Cake Layers

• Prepare the pans: Line two 6-inch cake pans with waxed paper cut to fit the bottoms. Grease the sides and bottom lightly.
• Melt the chocolate: Break the 2 1-ounce squares unsweetened chocolate into small pieces and place it into a medium-size mixing bowl. Heat ⅔ cup water, and ⅓ cup unsalted butterin a 2-cup Pyrex cup for 1½ minutes on HIGH in the microwave, or until it starts to boil. Pour the hot liquid over the chocolate and let sit until melted. Stir until smooth.
• Mix dry ingredients: Sift the ¾ cup unbleached all-purpose flour, 2 tablespoons Dutch cocoa powder, ¾ cup granulated sugar, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon table or sea salt together.
• Combine and mix: Gradually add the dry ingredients to the melted chocolate mixture, mixing until smooth.
• Add ½ teaspoon vanilla extract and then 2 large eggs--one egg at a time, mixing well between each egg.
• Bake the cakes: Pour ¾ cup of batter into each 6-inch pan.
• Bake for 12 minutes at 350˚F (180˚C) or until a toothpick comes out clean. Cool for about 10 minutes, then turn the cake out onto a wire rack. Remove the waxed paper from the bottoms and let cool completely.

Making the Ganache:

• Melt the chocolate: Break 4 ounces semi-sweet chocolate into small pieces and place in a heatproof bowl.
• Heat ½ cup whipping cream until it just begins to boil. Pour half over the chocolate and let sit for 30 seconds. Stir in small, slow circles starting from the center, gradually widening the circles.
• Add the rest of the cream and stir until smooth.
• Finish the ganache: Stir in 2 tablespoons unsalted butter, room temperature (divided into 4 pieces) one piece at a time.
• Add ½ cup sliced almonds and stir until mixed.
• Refrigerate until thickened--approximately 15-20 minutes.

Make the Whipped Cream

• Pour 1 cup heavy whipping cream into a chilled mixing bowl and begin whipping the cream on low for one minute, then high for another minute.
• Add ¼ cup confectioners' sugar and 1 teaspoon vanilla extract. Continue to beat the whipped cream until fluffy and light.

Assemble the torte:

• Split the cake layers: Slice each cooked cake horizontally to create four thin layers.
• Layer the torte: Place the first layer on a serving plate and spread a layer of ganache on top. Add the second layer and cover with whipped cream (or ganache, if preferred). Repeat with the third layer (ganache) and finish with the fourth layer.
• Decorate: Cover the top with whipped cream and garnish with chocolate curls or sliced almonds, if desired.
• Chill and serve: Refrigerate for at least 2 hours before serving.