For the Cake:

1. Preheat oven to 350°F.
2. Using a large bowl, sift together the flour, cocoa powder and ⅔ cup of sugar. Stir until well combined; set aside.
3. Using a countertop mixer fitted with the whisk attachment, add the egg whites, salt and cream of tartar. Beat until soft peaks form.
4. Gradually add the remaining ⅔ cup of sugar that was not mixed with the flour to the bowl. After each addition, mix on low speed until combined.
5. Add the heavy cream, almond extract and chocolate extract; mix until combined.
6. Finally, gently fold the flour-sugar mixture into the egg white mixture until it is fully absorbed. (Note: Take care not to overmix/deflate the batter at this stage.)
7. Gently spoon batter into an ungreased tube pan.
8. Bake at 350°F for 32-34 minutes, or until a toothpick inserted into center of cake comes out clean.
9. Leave cake in pan and turn upside down on a cooling rack; let cool for at least 1 hour.
10. Loosen edges of cake and carefully remove cake from pan. Serve with Vanilla Bean Whipped Cream and assorted fresh berries.

For the Vanilla Bean Whipped Cream:

1. Combine all ingredients in small bowl. Using a hand mixer, beat until stiff peaks form.