Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler.
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.
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.
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.