Typical of the Viennese love of the absurd, this rich chocolate almond cake is baked in a ridged, semi-cylindrical pan. After the chocolate icing is poured over the unmolded cake, it is stuck with pieces of slivered almond. Thus, it resembles a tied, larded, and sauced roast. For any of you who might not have the mold, this is equally delicious baked in a 10-inch round pan and served as an unwhimsical cake.