CAKE:

1/2 c. + 2 tbsp. (130 g) butter, softened
3/4 c. + 2 tbsp. (200 g) sugar
Pinch each of salt, ground cinnamon & grated lemon peel
6 eggs, separated
5 oz. (130 g) semi-sweet chocolate
1 1/4 c. (130 g) all-purpose flour, sifted

FILLING & TOPPING:

1 1/4 c. (300 ml) milk
1/4 c. (25 g) cornstarch
1 tbsp. instant coffee powder
2/3 c. (150 g) sugar
1 c. + 2 tbsp. (250 g) butter
14 candied coffee beans
1/2 c. (50 g) toasted sliced almonds

Grease the inside bottom of a 9" (23 cm) springform cake pan. Preheat oven to 375 degrees (190 degrees C.).

To Make Cake: Beat butter, half the sugar, salt, cinnamon and lemon peel in a large bowl until light and fluffy. Add egg yolks, 1 at a time. Melt chocolate in a double boiler over low heat. Stir into butter mixture. Beat egg whites until stiff; beat in remaining sugar. Fold into chocolate mixture followed by flour. Turn batter into greased pan; smooth the surface. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn out cake onto a rack to cool.

To Make Filling & Topping: Combine 1/3 cup (100 ml) milk and cornstarch in a small bowl. In a small saucepan, bring remaining milk to a boil with instant coffee and sugar. Stir hot milk mixture into cornstarch mixture. Return to saucepan and bring to a boil, stirring constantly until smooth and thickened. Remove from heat and cool completely, stirring frequently. In a large bowl, beat butter until light and fluffy. Gradually add cooled coffee cream to butter, beating well with each addition.

Cut cooled cake horizontally into 4 layers. Spread 3 cake layers with coffee cream. Stack 4 layers one on top of the other. Spread top and sides of gateau with about two-thirds of remaining coffee cream. Mark top of gateau into 14 portions with a sharp knife. Put remaining coffee cream into a pastry bag fitted with a fluted nozzle. Decorate each portion with a piped swirl of coffee cream ending in a rosette. Pipe a double rosette in the center of the gateau. Top each rosette with a candied coffee bean. Sprinkle center and sides of gateau with sliced almonds.