Chocolate and Almond Cake (Gluten Free)

This recipe comes from a flyer from a health food store. I am placing it here for safe-keeping.

• Ready In: 55 mins
• Yields: 1 9" cake

Ingredients

• 200  g bittersweet chocolate (organic preferred)
• 150  g butter
• 150  g icing sugar
• 150  g  almonds, ground
• 6  egg yolks
• 6  egg whites, whipped
• 1  tablespoon coffee, hot & black
• 1  tablespoon rum

Directions

1. Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler.
2. Put the butter, almonds and icing sugar into a pan and stir over "low" heat until the butter melts and the ingredients are well-mixed. Stir in the chocolate mixture.
3. Remove from heat and let cool slightly. Stir in the egg yolks thoroughly ( if the mixture is not cool enough the eggs will separate) and then fold in the egg whites.
4. Turn into a 9" springform pan that you have coated with cooking spray. Bake @ 350* for 45-60 minutes. The cake will still be moist in the middle when done, and is very "fragile" due to the absence of flour.