Preheat the oven to 350℉. Attach a piece of parchment paper to the bottom of a 9″ springform pan, and then butter the bottom and sides of the pan. Follow this by dusting 1-2 tablespoons baking cocoa along the bottom and sides of the pan as you would to flour a cake pan, removing any excess by turning the pan over and tapping it.
Prepare the Ingredients
In a glass bowl, heat the chocolate chips in the microwave, stirring in 30-40 second increments until melted. Let cool slightly.
Separate the egg whites from the yolks, placing egg whites in a large mixing bowl and the yolks in another bowl.
Make the Cake Batter
Using a large mixer, whisk the egg whites until they are foamy. Gradually add the granulated sugar and beat until the whites form stiff peaks, about 2-3 minutes. Transfer the egg whites to clean bowl.
Clean the mixing bowl (or use a second bowl, if you have one) and cream together the softened butter and hazelnut spread, about 2 minutes.
Add the egg yolks, espresso power, kosher salt, and brandy. Mix until smooth.
Stir in the melted chocolate and sliced almonds and mix until incorporated.
Using a rubber spatula, stir a third of the egg whites into the chocolate batter, and then gently fold in the remaining egg whites, being careful not to overmix.
Bake and Serve
Pour the batter into the prepared springform pan. Bake in the preheated oven until a toothpick comes out clean, about 45-50 minutes.
Let the cake cool for 10 minutes, then remove the spring form from the sides. Allow the cake to cool completely before serving. If desired, dust top with powdered sugar.
Serve with whipped topping and fresh fruit, like raspberries. Serves 6-8.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.