Preheat the oven 180°C

Grease a deep 20cm round cake tin with butter and sprinkle lightly with flour.

Put the butter, chocolate, brandy, coffee, sugar and almonds in a bowl and melt together. Stir well until it becomes smooth.

Stir the egg yolks into the chocolate mixture.

In a large bowl, whisk the egg whites until stiff, then stir gently into the chocolate.

Turn the mixture into the cake tin and bake for 35-45 minutes.

Let it cool a little, then remove from the tin and cool completely on a rack.