6 oz. sweet or semi-sweet chocolate (coarsely cut or broken)
6 oz. (3/4 c.) butter
3/4 c. sugar
6 eggs, separated
1 1/4 c. almonds, finely ground
1/8 tsp. salt

Adjust rack to 1/3 up from the bottom of the oven. Preheat oven to 375 degrees. Butter a 9 x 2 1/2 inch springform pan and line the bottom with baking pan liner paper. Butter the paper and dust all over it lightly with fine, dry bread crumbs. Melt chocolate in the top of a small double boiler over hot water on low heat. Remove from heat and set aside to cool slightly. In the small bowl of an electric mixer cream butter. Add the sugar and beat at moderately high speed for 2 to 3 minutes. Add yolks one at a time, beating until each addition is thoroughly incorporated. Beat in the chocolate and then on lowest speed, gradually beat in the almonds, scraping the bowl with a rubber spatula as necessary to keep mixture smooth.

Transfer to a large mixing bowl. In the large bowl of an electric mixer beat the salt with the whites until they hold definite shape, but not dry. Fold in the whites into the chocolate. Turn into pan. Bake for 20 minutes at 375 degrees. Reduce oven temperature to 350 degrees and bake for an additional 50 minutes. Do not over bake. Cake should remain soft and moist in center.

Wet and slightly wring out a folded towel and place it on a smooth surface. Remove spring form from oven and place it directly on the wet towel. Let stand 20 minutes. Remove sides of spring form. Place a rack over the cake and carefully invert. Remove bottom of form and paper lining. Cover with another rack and invert again to cool right side up. The cake will be 1 3/4 inches high. When the cake is completely cool, place four strips of wax paper around the edges of a cake plate. Gently transfer the cake to the plate bottom up. Prepare the icing.

ICING:

1/2 c. heavy cream
2 tsp. instant coffee
8 oz. sweet or semi-sweet chocolate

Scald the cream in a medium size heavy saucepan over moderate heat until it begins to form small bubbles around the edge or skin on top. Still over heat add instant coffee and stir briskly with a small wire whisk until dissolved. Add chocolate. After 1 minute remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. Transfer to a small bowl or place the bottom of the saucepan in cold water. Let mixture stand at room temperature for 15 minutes or more, stirring occasionally until it reaches room temperature and pour all over the top of the cake. Use a small metal spatula to smooth the top letting the icing run down the sides. Smooth it with the spatula. After about 5 minutes remove the wax paper strips, pulling each one out by a narrow end before the icing hardens.