for chocolate and espresso junkies ;P (without flour)
Preheat the oven to 160ºC(=320°F). Grease an 6.5- or a 7-inch round cake pan.
Then break the dark chocolate into pieces and melt it together with the butter in a mixing bowl. Let it cool down a little bit.
Combine the espresso powder, salt and sugar in a second bowl. Then add the mix carefully to the chocolate-butter-mix under stiring.
Put the eggs into another bowl and cream quickly with an electric mixer until fluffy. Stir in the almonds. Then combine the egg-almond-mix and the chocolate-mix under stiring.
Put the dough into the greased cake pan and bake the cake for 20 minutes. Then cover the cake with aluminum foil and bake the cake for further 30-40 minutes.
(Don’t worry, the cake remains REALLY FUDGY! That’s alright.)
Let the cake cool down until you can get it out of the pan.
Put the cake on a plate into the fridge until it’s totally cooled down.
P.S. If you want to decorate the cake a little bit, you can melt some chocolate and cover the cake. Also colorful sprinkles or some strawberry slices would look good on it, I think.