Gateau Reine de Saba

• 12 tablespoons (1 1/2 sticks) butter, more for pan
• 6 ounces bittersweet chocolate, chopped into small pieces
• A few drops almond extract
• 2 tablespoons strong coffee
• 4 large eggs, separated
• Pinch of salt
• 1 cup sugar
• 1 3/4 cups finely ground almonds
• 2 tablespoons sugar
• 1 tablespoon corn syrup
• 4 ounces bittersweet chocolate, chopped into small pieces
• 1 tablespoon butter

1. Heat oven to 325 degrees.
2. Butter a 9-inch springform pan, and line the side wall with parchment paper.
3. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee.
4. Melt over low heat, then transfer to a bowl and allow to cool.
5. With an electric mixer, whisk egg whites and salt until soft peaks form.
6. Slowly add 1/2 cup sugar until thick and glossy.
7. Set aside.
8. In a separate bowl, whisk together egg yolks with remaining 1/2 cup sugar until thick.
9. Fold in the melted chocolate mixture.
10. Add ground almonds and mix well.
11. Whisk in a dollop of egg whites to lighten mixture.
12. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
13. Scrape batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes.
14. (After 30 minutes of baking, check center of cake with a tester or toothpick.
15. If center seems very wet, continue baking.)
16. Cool cake on a rack for 20 minutes, then remove side of pan.
17. Allow to continue cooling.
18. Top of cake may crack as it cools, but glaze will cover most cracking.

butter, bittersweet chocolate, drops almond, coffee, eggs, salt, sugar, ground almonds, sugar, corn syrup, bittersweet chocolate, butter

Taken from cooking.nytimes.com/recipes/6793 (may not work)