Preheat oven to 350 F.

Butter a flour a 9-inch cake pan.

Melt chocolate using double boiler or stainless steel bowl.  Once the chocolate starts to melt, add the rum or brandy and mix until chocolate is completely melted and smooth.  Immediately remove from heat.

Mix the butter and sugar together until pale yellow and creamy.  Add egg yolks and mix until well blended.

In another clean stainless steel or glass bowl, beat egg whites until soft peaks are formed.  Add the tablespoon + 1/2 teaspoon of sugar and beat until you have stiff peaks.

Using a rubber spatula, fold in the melted chocolate, almond extract and the ground almonds into the butter-sugar mixture.  Mix well until thoroughly combined.

Fold in 1/2 of the egg whites and then half of the flour mixture.  Repeat until just combined.

Pour into prepared cake pan and bake for 25 minutes.

Now, let's make the ganache.

Using double boiler or stainless steel bowl, melt chocolate.  Once it starts to melt, add coffee. When it is smooth, remove from heat and add butter.  Mix well until smooth and homogenous. Let cool completely.