Prepare a 26cm cake tin by greasing with an extra table tablespoon of butter and lining with baking paper.

Melt chocolate, coffee, whisky, sugar and butter in a heavy saucepan over low heat, stirring well to combine. When melted, add grounded almonds and beat in eggs yolks one by one. Allow to cool.

Beat egg whites until stiff peak forms. 

Stir 3 tablespoons of egg white into the cake mix, then gently fold in the rest of the egg whites. Pour mixture into the prepared cake tin and bake at 180c for 40-50 mins or till a skewer comes out clean, allow the cake to cool in the tin, and whisky cake is bested severed warm with sweet poached berries and softly whip cream on the side.

It not a high riser! But talk about Rich! I bet you have can't stop at one piece!