This recipe is adapted from Maida Heatter's Book of Great Desserts.

Ingredients:

14 ounces semisweet chocolate chips, divided
6 ounces butter
3/4 cup sugar
6 eggs separated
1 and 1/4 cup finely ground almonds
1/8 teaspoon salt
1/2 cup heavy cream
2 teaspoons instant coffee

Directions:

Preheat oven to 375 degrees.  Butter a 9-inch springform pan and line with wax paper.  Butter the paper and dust with fine, dry bread crumbs.  Melt 6 ounces chocolate and cool slightly.  Cream butter and sugar for 2 to 3 minutes, then add egg yolks one at a time, beating until incorporated.  Beat in chocolate and almonds.  Beat egg whites with salt until stiff but not dry.  Stir large spoonful of whites into chocolate mixture, then fold in remaining whites one third at a time.  Pour batter into pan, level, and bake for 20 minutes at 375 degrees.  Reduce oven to 350 degrees and bake an additional 50 minutes.  Do not overbake.  Cake should remain soft and moist in center.  Cool cake 20 minutes, remove sides of pan, invert cake, and remove pan bottom and wax paper.  Let cake cool.  Melt together cream, instant coffee, and remaining 8 ounces chocolate.  Cool for 15 minutes and pour over cake, letting icing run down sides.