To Make the Cake

Preheat oven to 350 degrees.Grease and flour one 8" cake pan.

Butter and flour an 8-inch round pan.

Set the chocolate and instant espresso or coffee in a double boiler with almost simmering water; let melt while you proceed with the recipe.

Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks one at a time until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in 1/4 of the beaten egg whites to lighten up the batter. Delicately fold in a third of the remaining whites and when partially blended, sift in one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all the egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in the middle level of preheated oven for about 25 min. Cake is done when it has puffed and 2- 1/2 to 3 inches around the circumference are set so that a needle plunged into the area comes out clean; the center should move slightly if the pan is shaken and a needle comes out oily.

Allow the cake to cool in the pan for 10 min. Run a knife around the edge of the pan and reverse cake on a rack. Allow it to cool for an hour or two; it must be thoroughly cooled before being iced.

To Make the Frosting

Place the chocolate and espresso in a double boiler; melt the chocolate, remove from the heat and let the chocolate cool until tepid.

In a medium size bowl, mix the sour cream, corn syrup, salt and vanilla until smooth. Add the cooled chocolate and blend thoroughly. Spread or drizzle over the cooled cake.

Garnish with the toasted almonds.