Preheat the oven to 180 degree Celsius

In large bowl, whisk together the egg whites with a pinch of salt to form soft peaks

In a another bowl cream together the butter and chocolate spread.

Add to it the coffee, eggs and the ground almond one by one. Mix well

Then fold in the melted dark chocolate

Now, spoon a large dollop of the flully egg white in to the chocolate mix and combine thoroughly

Fold in the remaining egg whites, one third at a time, until everything has been folded well. Don't be too heavy handed as we need the batter to be light airy.

Pour the batter into a greased springform tin and bake for about 35-40 minutes

Once done, remove from oven and leave the cake to cool.

Meanwhile, on low heat, add the chocolate to the cream

As it begins to melt, add the coffee

Once the chocolate has melted completely, take it off the heat and whisk well until the mixture thickens

Now, pour the icing over the cake and spread well, over the sides too. Let it be messy. Messy is yummy

Scatter the toasted almond flakes on top.

Dig in!