6 (1 oz.) sq. semi-sweet chocolate
Instant espresso coffee powder
3 (4 1/2 oz.) cans blanched whole almonds (3 c.)
Sugar
1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
6 lg. eggs, separated
1/2 tsp. almond extract
2 1/2 c. heavy or whipping cream

Preheat oven to 350 degrees. Grease and flour 9x2 1/2 inch springform pan; line bottom of pan with some waxed paper and grease paper. In a small saucepan over low heat, heat the semi-sweet chocolate, 1 tablespoon instant espresso coffee powder and 1/4 cup water until the chocolate melts and the mixture is smooth, stirring frequently. Remove the saucepan from heat.

In blender at medium speed or in food processor with knife blade attached, finely grind 2 cans almonds with 1/4 cup sugar. (If using blender, blend ingredients in batches.) Remove almonds to medium bowl; stir in 1/4 cup flour, baking powder and salt until blended.

In large bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, until sugar dissolves and whites stand in stiff peaks; set aside.

In a small bowl with the same beaters and with mixer at medium speed, beat egg yolks, melted chocolate mixture and almond extract until well blended, about 3 minutes, constantly scraping bowl with rubber spatula. Gently fold almond mixture and yolk mixture into beaten egg whites just until blended.

Spread batter evenly in pan. Bake 45-50 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 5 minutes; remove sides from pan. Loosen cake from pan bottom; remove bottom. Cool completely on rack.

Meanwhile, chop remaining can of almonds. In a small skillet over medium heat, toast almonds until golden brown. Set aside to cool. When cake is cool, with serrated knife, cut cake horizontally into 3 layers. Dissolve 2 teaspoons instant espresso coffee powder in 1 tablespoon hot water.

In large bowl with mixer at medium speed, beat heavy or whipped cream, 1/3 cup sugar, and dissolved instant espresso until stiff peaks form. Spoon 1 cup whipped cream into decorating bag with large rosette tube; reserve for garnishing the cake top.

Place 1 cake layer on cake plate; spread with 1 cup whipped topping. Top with second layer and 1 cup whipped topping. Top with third layer and 1 cup whipped topping as well as on the sides. Reserve about 1 tablespoon chopped almonds for garnish; press remaining almonds into cream on sides of cake.

Pipe whipped cream in decorating bag around top edge of cake. Garnish top of cake with reserved almonds. Refrigerate cake until ready to serve. Makes 16 servings.