For the cake:
1. Preheat oven to 350. Grease a 8-inch round cake pan and set aside.
2. Melt chocolate and coffee together in the microwave. Stir together and set aside to cool.
3. In a mixer fitted with the paddle attachment, beat butter and 2/3 c. sugar until light and fluffy. Add egg yolks and beat until fully blended.
4. In a separate mixing bowl beat egg whites and salt until the whites form soft peaks. Add 1 T. sugar and beat again until stiff peaks form, but are not dry.
5. Pour cooled chocolate, ground almonds and almond extract into butter mixture. Then, fold in ¼ of the beaten egg whites to lighten the batter. Then, alternate folding in the 1/3 the egg whites, then 1/3 of the cake flour until everything is combined.
6. Transfer batter to prepared pan. Push some batter ¾ inch up the sides of the pan with a spatula. Bake for 25 minutes, or until cake is puffed and gently set and a cake tester yields only a few moist crumbs. Cool cake for 8-10 minutes in the pan. Then release it from the pan and cool it completely on a rack for at least 2 hours.

For Icing:
1. Combine chocolate and coffee in a glass bowl over simmering water. Once it is combined and smooth remove the bowl from the simmering water and stir. Using a wooden spoon beat in the butter, 1 T. at a time, until icing is completely smooth.
2. Place bowl over slightly large bowl filled with ice water. Stir the icing until it is cool and thickened enough to be spread. Ice the cake when both the icing and cake are completely room temperature.