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1
For the cake:
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Preheat the oven to 350F.
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3
Butter the bottom and sides of a 10-inch round cake pan, and line the bottom of the pan with parchment paper.
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4
Set aside.
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5
Melt the chocolate, butter, and dissolved coffee in the top of a small double boiler set over medium heat.
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Stir until just melted and smooth.
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Remove from the heat and set aside to cool.
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8
In a medium bowl, combine the egg yolks, ground almonds, cooled chocolate mixture, brown sugar, and vanilla extract, whisking to combine.
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Set aside.
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10
In a standing mixer or using a hand mixer, beat the egg whites on low speed until bubbles start to form.
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Add the salt to the whites and gradually increase the speed to medium-high.
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As the eggs become white, slowly add the sugar, beating until the whites are glossy and can hold a firm peak.
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13
Using a rubber spatula, stir one large spoonful of the whites into the almond-chocolate mixture.
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14
Fold in the remaining egg whites in three additions, until white streaks are barely visible.
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15
Pour the batter into the prepared pan, leveling the top of the mixture with a spatula.
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16
Bake for 40 minutes, or until a tester inserted in the center comes out clean.
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17
Once the cake reaches room temperature, cover it with aluminum foil and chill it in the refrigerator for up to 3 hours.
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18
While the cake is chilling, prepare the Shiny Mocha Glaze: Combine the chocolate and butter in a medium stainless-steel bowl, set on a double boiler.
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Stir until almost melted, then add the hot cream with the coffee dissolved in it.
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Let cool to warm before frosting the cake.
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Using a rubber spatula, spread a spoonful of the warm glaze on top of the chilled cake.
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22
Using a small offset spatula, smooth it across the top and sides.
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23
Refrigerate the cake for about 15 minutes to set the glaze.
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24
Serve immediately, or keep the cake refrigerated, removing it from the refrigerator 1 1/2 hours before serving.
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25
Once the glaze hardens, brush the top and sides of the cake with gold metallic powder, if desired.
