Chocolatey Tart

Preheat the oven to moderate temperature (180°C)

Cut a circle of parchment paper to fit the bottom of a 20cm round cake pan

Grease the sides of the pan and the parchment paper with butter or margarine

Dust the pan with all-purpose flour

Beat the sugar with the egg yolks until thickened and pale in color

Melt the chocolate with the butter

Combine the egg yolk mixture and cook over low heat, stirring constantly, until well combined

Remove from heat

Add the flour and almonds

Beat until smooth

Beat the egg whites until stiff peaks form

Fold 1/4 of them into the chocolate mixture

Gradually add the remaining egg whites to the chocolate mixture, folding gently

Fill the prepared pan 3/4 full and tap the pan lightly on the counter to remove any air pockets

Bake in a preheated oven at 180°C for about 25 minutes, or until firm to the touch and still slightly creamy when pierced with a knife

Let cool before removing from pan

For the glaze: melt the chocolate with the coffee

Remove from heat and add butter

Pour over the cooled cake while still slightly warm and spread evenly with a spatula, if desired.