Chocolate Cake w Crème Anglaise

Preheat oven to 350. Butter a 10″ spring form pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in yolks and vanilla, then almonds, flour and salt. Whip egg whites until firm but not dry. Stir 1/3 of the whites into the chocolate mix. Fold in remaining whites. Scrape batter into prepared pan and bake until pick comes out only slightly wet, about 30 min. Cool. To serve, spoon crème anglaise onto each plate and top w slice of cake.
Chocolate 10 oz semisweet, chopped
Brown Sugar 0.67 c dark
Butter 0.5 c unsalted
Egg 4 separated
Vanilla 1.5 tsp
Nuts, Almonds 0.5 c, slivered
Flour 6 c
Salt 0.25 tsp kosher