YIELD:One 9 inch cake

Ingredients

* 6 squares of semi-sweet baking chocolate

* 6 eggs separated

* 3 egg yolks

* 1/2 cup plus 1 tablespoon of butter

* 1/2 cup of almonds

* 1 1/4 cups of sugar

* 1/3 cup espresso (if using the espresso powder, the jar will give directions)

Ingredients for Cappuccino Zabaglione (the coffee flavored custard sauce):

* 3 egg yolks

* remainder of the sugar

Procedure

* Preheat oven to 350 degrees F.

* Coat a spring pan with a tablespoon of butter.

* Carefully coat with some of the almonds just to cover the bottom.

* Place that pan in the refrigerator while you prepare the cake batter

* Melt the chocolate with the remaining butter over a double boiler.

* Set aside to cool.

* In a separate bowl beat egg whites until stiff peaks form.

* In another bowl, beat together 3/4 cups plus 2 tablespoons sugar and 6 of the egg yolks until light and fluffy.

* Mix in the melted chocolate and beat until creamy.

* Use a spatula to gently fold in egg whites and the remaining almonds.

* Pour the batter in the prepared spring form pan and bake until center comes out dry - about 40 minutes.

Procedure for Cappuccino Zabaglione

* Combine the 3 remaining egg yolks and remaining sugar in the top pan of a double boiler. Beat until fluffy. I use a whisk.

* Add the prepared espresso and whisk constantly until the mixture becomes thick and foamy. Don't boil.

* Invert the cake and pour the hot sauce over immediately.

* To serve the dessert cold - set the cooked sauce aside and when its cold fold in one stiffly beaten egg white. Then pour over cake right before serving.

Recipe adapted from De' Medici Kitchen as seen on Public Television and sponsored by Braun