Directions for the Chocolate Cake Layers
 

• 30 minutes before baking preheat the oven to 165C°/329F°.
   
• Grease the bottoms of 2 x 20 cm ( 8-inches) round cake pans and line with parchment paper.
     If your pan is nonstick there is no need to grease or line it with parchment paper. Or grease and line a springform 24 cm ( 9 inches) with parchment paper instead.
   
• In a small saucepan melt the butter over low-medium heat, As soon as the butter is melted increase to medium heat and let it simmer,  stirring with a  wooden spoon until the butter has a beautiful golden yellow color and is silent. 
   
• Remove the saucepan from heat and stir in the finely chopped chocolate, with your spatula slowly stir until the butter and chocolate are combined, set aside for now.
   
• In a medium bowl, sift together the all-purpose flour, baking powder, cocoa powder, instant espresso powder, add sea salt and combine with a whisk, set aside for now.
   
• Make sure your eggs at room temp, If your eggs are not at room temperature, warm them in the shell by placing the eggs in a bowl of hot tap water for 5 minutes.
   
• Separate the egg whites from the yolk, set the egg whites aside for later.
   
• Into the bowl of an electric mixer fitted with the whisk attachment add 150-gram sugar and the egg yolks.
   
• Mix the sugar and egg yolks on high speed until fluffy and lighter in color ( about 8 minutes)
   
• Set the mixer to low, and slowly pour the chocolate/butter mixture into the whipped egg yolks in a thin, steady stream, continue mixing at low-speed just until combined. 
   
• Stop the mixer and remove the bowl, Use a rubber spatula to scrape the sides and bottom of the bowl, add in the coarsely ground almonds, combine with a spatula.
   
• Sift in the dry ingredients, and with a spatula stir until combined, Set aside for now, while you whip up the egg whites.
   
• Wipe the inside of a mixer bowl, as well as the whisk of your electric beater with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Add the egg whites into the mixer bowl. ( or use a large bowl and using an electric beater) Add a pinch of cream of tartar or a drop of lemon juice.
   
• Whip the egg whites on medium speed until soft peaks form ( about one minute, Then add the remaining 75 grams of sugar a spoonful at a time.
   
• Continue whipping the meringues at medium-high speed to a glossy and soft/stiff peak about 2-3 minutes. (do not overbeat the meringue)
   
• Fold in a small amount of the meringue into the chocolate cake batter to loosen the stiff cake batter.
   
• Slide the spatula with each fold down the side of the bowl to the very bottom, then lift and rotate it over to bring the mixture from the bottom of the bowl.
   
• Then carefully fold in the rest of the meringue into the cake batter until completely incorporated.
   
• Use a spatula to scrape the sides and bottom of the bowl one more time to make sure it is all combined.
   
• Divide the batter evenly among the prepared pans. ( if you are using one baking pan, read my instructions further below ↓)
   
• Bake the two cakes in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs 15-20 minutes.
   
• If you bake the cake in one springform, The baking time is longer about 25 to 35 minutes ( Mine was done at 30 minutes)  or until a wooden pick inserted into the center comes out with a few crumbs.
   
• Let the cake layers cool in/their pans on a wire rack while you make the chocolate glaze.
   
• After the cake is baked and cooled, you can wrap the cake layers in plastic wrap and freeze the cake layers for up to one month, Allow the cake layers to stand at room temperature for at least 2 hours.
   

Directions for the glossy chocolate glaze
 

• In a small saucepan melt the butter, Once the butter is melted add the rest of the ingredients.
  Stir together with a whisk combine until completely incorporated and no bits of powdered sugar remain.
   
• Pour warm chocolate glaze over the cooled cake/cakes. if needed spread the chocolate glaze over the cake with a spoon.
   
• Just before the chocolate glaze is set, cover the top with desiccated coconut, as much or little as you like/prefer.
   
• After you glaze the cake, cover the top and let the cake rest a few hours before serving.
  This cake gets even better the day after.
   
• Because this chocolate cake is made with butter, I prefer to keep the cake in room temperature so it keeps moist and fluffy ( If covered, it keeps well for up to 3 days)
   
• If you prefer storing this cake in the refrigerator allow the cakes to stand at room temperature for at least 2 hours before serving to experience this moist and fluffy cake.

For step by step pictures how to make the 
 →  Almond Chocolate Cake
Click → here