For filling: Combine the dry pudding mix and coffee crystals in a large saucepan. Stir in milk and cook and stir over medium heat until mixture comes to a boil. Remove from heat and add chocolate, stirring until chocolate is melted. Transfer to a large bowl and cover with plastic wrap. Cool in refrigerator for 45 minutes.
Meanwhile, line a 9- by 5- by 3-inch loaf pan with plastic wrap. Use enough to overlap pan so that it may be wrapped securely after filling. Line the bottom and sides of pan with some of the ladyfingers, cutting to fit tightly. Stir the filling gently until smooth. Fold in the whipped cream and almonds. Spoon half of this filling over the layer of ladyfingers. Top with another layer of ladyfingers. Repeat with remaining filling and ending with ladyfingers. Cover securely with the plastic wrap and refrigerate overnight (or freeze).
To serve: Uncover loaf and invert onto serving plate. Remove plastic wrap and garnish with the Chocolate Whipped Cream “Frosting,” if desired. Makes 8 servings.
To make Chocolate Whipped Cream “Frosting”: Combine the 3 tablespoons sugar and 2 tablespoons cocoa. Add to 1 cup whipping cream and vanilla in a bowl. Beat with electric mixer until stiff peaks form.