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Begin by melting the bittersweet chocolate bar together with the unsalted butter and coffee until smooth.
In a separate bowl, whisk the egg yolks and gradually mix in the almond flour and Dutch-processed cocoa powder.
In another bowl, whip the egg whites until they reach soft peaks.
Gently fold the whipped egg whites into the chocolate-butter mixture, being careful not to deflate them.
Pour the batter into a prepared cake pan and bake until just set, ensuring not to overbake to preserve the cake's flavor.
Once baked, allow the cake to cool before glazing it with the chocolate glaze.