Sift together the maida, baking powder, cocoa powder and keep aside. Blend together the powdered sugar, curd and white butter in a mixer. Run the mixer with frequent pauses till the sugar blends with the curd and white butter.
Prepare the cake tin by oiling the base of a round cake tin. Use the oil to line the bottom and the sides of the cake tin. You could also place a butter paper on the oiled tin and the sides of the tin. Keep the tin aside.
In a mixing bowl, place the dry ingredients that is the sifted maida and baking powder and cocoa powder. Slowly mix the wet ingredients, mixing gently and slowly so that the dry and wet ingredients mix well together. Add the almond pieces as well and stir gently.
Now, pour this mixture into the prepared cake tin. Place in a preheated oven to bake at 180 degrees for 45 mins. Insert a skewer or a knife in the centre of the cake to see that it comes out clean. If the knife comes out clean, it means the cake is ready. Put off the heat and allow the cake to cool in the oven.
Once cool, place on a plate and spread the chocolate sauce and top with slivers of almonds. Serve cold or at room temperature.