Mocha Almond Cake

Mocha Almond Cake

1 cup (250 ml) butter
2 cups (500 ml) sugar
4 eggs, separated
1 cup (250 ml) grated unsweetened chocolate, melted
2 cups (500 ml) all-purpose flour sifted with
2 tsp (10 ml) baking powder
1 cup (250 ml) strong coffee
1 cup (250 ml) chopped almonds
Powdered (confectioner's) sugar for garnish

Beat the butter and sugar together until light and fluffy. Beat in
the egg yolks until light, and add the melted chocolate, stirring to
combine. Add the sifted flour mixture alternating with the coffee,
beating just enough to incorporate them. Beat the egg whites to
stiff peaks in a separate bowl and fold into the batter along with
the almonds. Pour into a greased tube or Bundt pan and bake in
a preheated 350F (180V) oven until a toothpick inserted in the
center comes out clean, about 1 hour. Cool a little before removing
from the pan. Cool completely before dusting with powdered sugar.
Serves 8 to 10.