Whisk egg white and salt on high speed until the eggs lose their yellow appearance and begin to foam. Sprinkle sugar and whisk till stiff. Set aside.

Beat the unsalted butter and granulated sugar together on medium speed until light and fluffy. add the egg yolks and mix until the batter is light yellow (vanilla-colored

Add the melted chocolate and coffee to the batter, then mix just to incorporate. Then mix in the almond meal and almond extract. Finally, on low speed, mix in 1/3 of the egg whites to lighten up the batter.

Fold using a spatula half of the cake flour into the batter. Add another third of egg whites to the, and very gently fold the whites into the batter. Add the remaining cake flour and gently fold to mix. Finally, add the remaining egg whites and gently fold to incorporate. There shouldn't be any unmixed egg whites.

Butter your pan. Preheat oven at 175C fan. Bake cake for 16-min. I choose 15 min to have a fudgey texture. Then, take out the cake and let it sit for 10min. Take out the cake and let it cook completely.

Melt the chocolate and butter. Smooth the glaze across the top of the cake first, giving time for the chocolate to somewhat set before smoothing down the sides. Garnish with almonds and serve!