Chocolate-Almond Cake with Bay Whipped Cream

In a small saucepan, combine cream and bay leaves.

Place over medium heat just until bubbles form around the edges of the pan (do not allow to boil).

Remove from the heat, cover, and let steep 20 minutes.

Strain out and discard bay leaves.

Place cream in an airtight container and refrigerate until thoroughly chilled, at least 3 hours.

Preheat the oven to 350F.

Butter an 8- or 9-inch springform pan.

Melt chocolate in the top of a double-boiler set over simmering water. Cool slightly.

With an electric mixer, combine butter and granulated sugar, and beat until light and fluffy, about 4 minutes.

Beat in egg yolks one at a time.

Beat in chocolate and almond extract.

Beat in almond flour, cinnamon and nutmeg.

In another bowl with clean beaters, whip the 4 egg whites and salt until firm peaks form, about 4 minutes.

Stir a quarter of the whites into the chocolate mixture; gently fold in the rest, folding just until no streaks of egg whites remain.

Scrape batter into the pan and bake until puffed and dried on top and a toothpick inserted into the center comes out with a few moist crumbs clinging to it, 35 to 40 minutes.

Set the pan on a rack and cool cake completely.

Run a knife around the edge of the pan and release and remove the rim.

Meanwhile, beat chilled cream until it thickens.

Sprinkle in confectioners sugar and beat until the mixture holds soft peaks.

Serve with the cake.