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1
Preheat oven to 170*C.
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2
Butter a 23 cm round springform cake tin and dust the bottom and side with sifted cocoa powder, tipping out the excess.
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3
Combine the chocolate, coffee powder and water in a double boiler over medium heat.
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4
Simmer, stirring until the chocolate melts, about 5 minutes.
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5
Set aside.
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6
In a large bowl, combine the egg yolks, sugar and butter and beat together until fluffy.
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7
Beat in the chocolate mixture, breadcrumbs and ground almonds.
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8
Clean the beaters thoroughly.
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9
In another large bowl, with the mixer at high speed, beat the egg whites with the cream of tartar until stiff peaks form; set aside.
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10
using a large metal spoon or rubber spatula, beat about 2 TBs of the egg whites into the cake mix to lighten it, then fold in the remainder.
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11
DO NOT OVERMIX> Spoon into the cake tin and smooth the top.
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12
Bake for 1 to 1 1/4 hours, until the middle of the cake feels firm and springs back when touched.
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13
Leave to cool completely in the pan on a wire rack.
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14
In a large bowl, beat the cream with the icing sugar until stiff peaks form.
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15
Remove the cake from the pan and sift some icing sugar over top.
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16
Decorate with the almonds and serve with the whipped cream.
