Ingredients for the Cake:

• 1 ½ cups of toasted almonds
• 6 oz. semi-sweet chocolate bits
• 6 large eggs - separated whites from yolks
• 6 oz. unsalted butter
• ¾ cup granulated white sugar
• 1tsp. Lemon juice.

• ½ cup heavy cream
• 2 tsp. Coffee Powder
• 8 oz. semi-sweet chocolate bits

• Pre-heat oven to 375-F degrees.
• Spray the bottom of a 9-inch spring form pan with a non-flavored non-stick cooking spray.
• Dust lightly with flour.
• Shake out any excess and set prepared pan aside.
• Melt chopped chocolate in the microwave - stirring often.
• Set aside to cool to room temperature.
• Place ¼ cup of sugar together with the almonds into a blender and chop until the almonds are a fine powder
• In a separate bowl beat the butter until it is soft and add ¼ cup of sugar.
• beat sugar and butter together, add egg yolks and beat until smooth.
• Add the melted chocolate and mix gently until combined.
• Add almonds and combine well.
• In a separate bowl beat the egg whites with salt and lemon juice until the whites hold a soft shape.
• Add the remaining ¼ cup of sugar and beat on high until the egg whites peak, softly.
• Very gently and slowly fold the egg white mixture into the chocolate mixture until blended.
• pour the cake batter into the prepared pan
• Bake for 20 minutes then reduce heat to 350 degrees and cook for another 50 minutes.
• Let cake cool for approximately 1 hour before removing from pan.
• For the icing, scald the cream in a saucepan until a thin skin forms on the top.
• Add the coffee powder and mix in to the cream, dissolving the coffee.
• Add the chocolate and continue to mix until the chocolate is also dissolved.
• remove from heat and allow the icing to cool for about 15 minutes.
• Starting at the center, pour the icing over the top of the cake.
• Allow the icing to dribble over the side of the cake.
• If you choose, shave chocolate over the top before serving.