6 oz. semi-sweet chocolate (melted in double boiler)
3/4 c. butter, room temperature
3/4 c. sugar
6 eggs, separated
1 1/4 c. ground almonds
1/8 tsp. salt

FROSTING:

1/2 c. heavy cream
2 tsp. instant coffee
8 oz. chocolate semi-sweet, broken into pieces
Springform pan
Wax paper
Break crumbs (for sprinkling on bottom of pan)

Melt 6 oz. chocolate in double boiler. Beat butter and sugar until well blended. Add egg yolks. Mix in chocolate and ground nuts. Beat egg whites and salt until stiff. Fold into batter in 4 additions. Line bottom of a springform pan (greased) with wax paper, dust with bread crumbs. Bake in oven at 375 degrees for 20 minutes. Lower oven to 350 degrees. Bake for 40-50 minutes or until center is dry. Cool in pan. Remove and pour frosting over cake. Refrigerate.

Frosting: Scald cream until bubbling. Stir in coffee; add chocolate with whisk. Allow to cool. Pour over cake. Smooth onto sides of cake. Refrigerate.