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1
Line 13 x 9 x 2-inch baking pan with foil.
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2
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
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3
Pour chocolate into prepared pan; spread evenly.
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4
Sprinkle almonds over chocolate.
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5
Refrigerate until chocolate sets, about 30 minutes.
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6
Break brittle into irregular shapes.
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7
(Brittle can be prepared 1 day ahead.
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8
Cover tightly and refrigerate.)
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9
Preheat oven to 350F.
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10
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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11
Line bottom with parchment.
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12
Wrap outside of pan with foil.
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13
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
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14
Set aside to cool.
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15
Using electric mixer, beat butter and 1/3 cup sugar in large bowl to blend.
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16
Mix in cornstarch, espresso powder and salt.
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17
Beat in egg yolks, 1 at a time.
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18
Mix in melted chocolate.
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19
Using clean dry beaters, beat egg whites in another large bowl with 1/3 cup sugar until stiff but not dry.
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20
Fold whites into chocolate mixture in 2 additions.
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21
Transfer to prepared pan.
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22
Bake cake until set and tester inserted into center comes out with moist crumbs attached, about 50 minutes.
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23
Cool cake completely on rack (cake may fall and appear cracked).
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24
Refrigerate until well chilled, about 4 hours.
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25
(Can be made 1 day ahead.
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26
Cover and keep refrigerated.)
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27
Preheat oven to 300F.
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28
Bake cake uncovered just until warm, about 20 minutes.
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29
Cut around cake to loosen.
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30
Release pan sides.
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31
Cut warm cake into wedges.
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32
Garnish cake with pieces of brittle and serve.
