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1
Toast almonds in a single layer on a cookie sheet in a 350u00b0F degree oven for about 15 minutes or until the almonds are lightly colored and fragrant.
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2
Make sure to shake the pan occasionally to turn almonds while toasting.
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3
Preheat oven to 375u00b0F.
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4
Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray.
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5
Dust lightly with flour or, preferably, very fine, dry breadcrumbs.
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6
Shake out any excess and set prepared pan aside.
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7
Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat.
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8
Cover until partially melted, and then stir until smooth.
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9
Set aside to cool to room temperature.
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10
Reserve 1/2 cup sugar and place the remaining 1/4 cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery; set aside.
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11
In a large mixing bowl beat the butter until soft.
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12
Add 1/4 cup of sugar and reserve the remaining 1/4 cup sugar for use later.
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13
Beat sugar and butter until thoroughly combined.
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14
Add the egg yolks, one at a time, and continue to beat until smooth.
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15
Add the melted chocolate and blend on low speed until combined.
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16
Add almonds and continue to beat mixture on a low speed setting.
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17
In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice.
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18
Start on low speed and gradually increase until the egg whites hold a soft shape.
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19
Reduce speed again and add remaining 1/4 cup sugar.
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20
Then on high speed, beat egg whites until soft peaks form.
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21
Gently fold the egg whites into the chocolate mixture about one-third at a time until blended.
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22
Pour the cake batter into the prepared spring form pan and quickly rotate to level the batter.
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23
Bake for 20-minutes at 375u00b0F, then reduce heat to 350u00b0F and continue to bake an additional 50-minutes.
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24
Remove cake from pan when cooled, after about 1 hour.
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25
****ICING****.
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26
Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top.
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27
Add the espresso or coffee powder and whisk to dissolve.
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28
Add the chocolate and whisk to dissolve, for about a minute or two.
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29
Remove from heat and continue to stir to finish melting the chocolate.
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30
Let icing cool for about 15 minutes, and then pour over the top of the cake, starting at the center.
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31
Gently push the icing with a spatula over the sides to dribble down the cake.
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32
Top with shaved chocolate or whipped cream just prior to serving.
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33
A fresh strawberry is an optional garnish with each served slice.
