Break chocolate into pieces. Dice butter. Melt both together in a hot water bath. Let it cool down a little. Beat the eggs, sugar, vanillin sugar and salt for about 8 minutes until thick and creamy.
First stir in the chocolate mixture, then the sour cream. Mix the flour and baking powder, sieve on top and stir in briefly. Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let it cool down for about 10 minutes and turn out of the tin. Coarsely chop the chocolate coating. Melt on a warm water bath. Cover the cake with it.
Let it cool down for about 10 minutes and turn out of the tin. Coarsely chop the chocolate coating. Melt on a warm water bath. Cover the cake with it. Roast the almonds in a pan without fat, take them out and let them cool down. Lard the cake with the almond slivers