From Maida Heatter's Book of Great Desserts
fine, dry bread crumbs, enough to dust inside of baking pan
6 oz. sweet or semisweet chocolate, coarsely cut or broken
6 oz. (3/4 cup) butter
3/4 cup sugar
6 eggs, separated
6 oz. (1-1/4 cups) almonds, finely ground
1/8 tsp. salt
Adjust rack to 1/3 up from the bottom of the oven. Preheat oven to 375. Butter a 9"x2-1/2" or 3" springform pan and line the bottom with wax paper or parchment. Butter the paper and dust all over it lightly with fine, dry bread crumbs.
Melt chocolate in the top of a small double boiler over hot water on low heat. Remove from heat and set aside to cool slightly.
In the small bowl of an electric mixer cream the butter. Add sugar and beat at moderately high speed for 2 to 3 minutes. Add yolks one at a time, beating until each addition is thoroughly incorporated.
Beat in the chocolate and then, on lowest speed, gradually beat in the almonds, scraping the bowl with a rubber spatula as necessary to keep mixture smooth. Transfer to a large mixing bowl.
In the large bowl of an electric mixer beat the salt with the whites until they hold a definite shape, or are stiff but not dry. Stir a large spoonful of the whites into the chocolate and then, in three additions, fold in the balance. Turn into pan. If necessary, level top by rotating pan briskly from side to side.
Bake for 20 minutes at 375. Reduce oven temperature to 350 and bake for an additional 50 minutes (total baking time is 1 hour, 10 minutes). Do not overbake. Cake should remain soft and moist in the center.
Wet and slightly wring out a folded towel and place it on a smooth surface. Remove springform from oven and place it directly on the wet towel. Let stand 20 minutes. Remove sides of springform. Place a rack over the cake and carefully invert. Remove bottom of form and paper lining. Cover with another rack and invert again to cool with right side up. The cake will be about 1-3/4" high.
When the cake is completely cool, place four strips of wax paper around the edges of a cake plate. Gently transfer the cake to the plate, bottom up. Prepare the following:
Icing for Queen Mother's Cake
1/2 cup heavy cream
2 tsp. instant coffee
8 oz. sweet or semisweet chocolate, coarsely cut or broken
Scald the cream in a medium-size heavy saucepan over moderate heat until it begins to form small bubbles around the edge or a skin on top. Still over heat, add instant coffee and stir briskly with a small wire whisk until dissolved. Add chocolate. After 1 minute remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. Transfer to a small bowl or place the bottom of the saucepan in cold water to stop the cooking.
Let mixture stand at room temperature for 15 minutes or more, stirring occasionally until it reaches room temperature. Stir (do not beat) and pour all over the top of the cake. Use a long narrow metal spatula to smooth the top, letting a bit of the icing run down the sides. Use a small spatula to smooth the sides. After about 5 minutes remove the wax paper strips, pulling each one out by a narrow end before the icing hardens.