Sprinkle Almonds over the baked crust. Melt the sugar over low medium heat until golden brown and no crystals exists, gradually add the butter stirring constantly. Slowly add the cream and still stirring. Add the chocolate and stir until all melt. Remove from heat and pour over the baked crust. Let stand in room temperature for 1 hour and then chill in the refrigerator for 2-3 hours.
To make the ganache:
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow standing for 5 minutes. Stir with a whisk until smooth. Chill in the fridge until thick enough to pipe over the toffee layer making the desired decorative shape.