The Meanest Chocolate Cake Recipe

This is the best, but the meanest chocolate cake. A friend of mine, Ryoko, gave me the recipe. Since then, I've made this for several pot luck occasions, and everyone who tried this has been asking me a recipe. So here you go, I've finally got around to it.

Flourless Chocolate Cake (The Meanest Chocolate Cake)

Melter butter, for greasing
125g blanched almonds
200g good-quality dark cooking chocolate (chopped)
150g butter, cubed
35g (1/3 cup) cocoa powder
2tbs strong black coffee
160g (2/3 cup) caster sugar
5 eggs, at room temperature, separated
Cocoa powder, for dusting
Double cream, to serve

1. Preheat oven to 180°C. Brush a 23cm springform pan with the melted butter to grease. Line the base with non-stick baking paper.
2. Spread the almonds over a baking tray and cook in preheated oven for 6-8 minutes or until lightly toasted. Set aside for 10 minutes. Transfer to the bowl of a food processor and process until finely chopped. Reduce oven temperature to 160°C.
3. Meantime, place the chocolate, butter, cocoa, and coffee in a medium heavy-based saucepan. Stir over low heat for 3-4minutes or until the mixture is smooth. Remove from the heat and set aside for 5 minutes to cool slightly.
4. Stir the sugar, egg yolks, and almonds into chocolate mixture. Use clean electric beaters to whisk the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold a large spoonful of the egg whites into chocolate mixture until well combined. Gently fold in remaining egg whites until just combined.
5. Spoon the mixture into the prepared pan and use a spatula to smooth the surface. Bake in preheated oven for 40 minutes or until clumbs cling to a skewer inserted into centre of the cake. Cool the cake completely in the pan.
6. To serve, dust with cocoa, cut into wedges and serve with double cream.