For the cake
Heat the oven to 180°C (160° fan) gas 4. Grease a 20cm deep cake tin and line the base with non-stick baking paper.
Put the chocolate, brandy, coffee, sugar and butter into a large heatproof bowl and melt together over a pan of simmering (not boiling) water.
Remove from the heat and stir until smooth.
Allow to cool a little, then stir in the ground almonds.
Stir the egg yolks into the chocolate mixture.
Whisk the egg whites until stiff, but not dry and gently stir into the chocolate mixture.
Turn the mixture into the tin and bake for 35-45 minutes, depending on how squidgy you like it.
Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
For the topping
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Remove from the heat and allow to cool slightly.
Drizzle the melted chocolate over the cake and leave to set.