Directions:

1. For the cake: Preheat oven to 325°F. Butter a 9-inch springform pan and line the sides with parchment paper.
2. In a small saucepan heat butter, bittersweet chocolate, milk chocolate, almond extract, and espresso over low heat until melted, stirring occasionally. Remove from heat. Reserve.
3. Using an electric mixer, whip egg yolks and 1⁄2 cup sugar until thick – approximately 2 minutes. Fold in melted chocolate mixture. Add almonds and blend well.
4. In a separate bowl with clean, dry beaters, beat egg whites and salt on medium-high speed until soft peaks form – approximately 3 minutes. Slowly add remaining 1⁄2 cup sugar and beat until thick and glossy. Reserve.
5. Whisk a dollop of the whites into the chocolate almond mixture. Switch to a rubber spatula and carefully fold in the rest of the whites in 3 additions.
6. Pour batter into the prepared pan. Bake until cake is dry on top but still slightly gooey in the center – approximately 35-40 minutes.
7. Cool cake on rack for 20 minutes. Remove ring and continue cooling to room temperature. The top of the cake may crack as it cools.
8. For the glaze: Heat the cream in a small saucepan over medium heat, stirring occasionally until very hot but not boiling. Remove from heat. Reserve.
9. In another small saucepan, heat the sugar over low heat. When the sugar begins to caramelize, add the cream and simmer for
4-5 minutes. Add the corn syrup and bring back to a simmer. Remove from the heat and add the chocolate, stirring occasionally. Let stand about 3 minutes and whisk in the butter.
10. On a wire rack, pour the warm glaze over the cake. Using an offset spatula, spread glaze over cake and onto the sides. Let cake cool to room temperature. If desired, press toasted sliced almonds onto the sides of the cake.