INGREDIENTS
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FOR THE CAKE:
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1 1/2 cups almonds, skinned
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6 oz. semisweet chocolate, chopped
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3/4 cup sugar
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6 oz. unsalted butter
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6 large eggs, separated
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1/8 tsp. salt
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1 tsp. fresh lemon juice
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FOR THE ICING:
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1/2 cup heavy cream
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2 tsp. instant espresso or coffee powder
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8 oz. semisweet chocolate, chopped