In the Power Chef System with blade attachment, add almonds with 2 Tbs. sugar, cover and pull cord until finely ground.

In small bowl, place 4 oz. dark chocolate. Heat on High 1-2 minutes until chocolate is melted but has not lost its shape; stir until smooth.

In bowl, beat yolks with remaining sugar; stir in nuts, chocolate and espresso.

In separate bowl, with electric mixer, beat egg whites until stiff. Fold into chocolate until just mixed. Pour batter into inverted casserole cover. Spray a piece of waxed paper with nonstick cooking spray; lay over batter.

If Stack Cooking, place in top position, microwave 20-25 minutes.

If cooking individually microwave on high for 10-12 minutes at 70% power.

Let rest 5 minutes.

Remove waxed paper. Cool cake 10 minutes. In small bowl, heat remaining dark chocolate on High 1-2 minutes until melted; gently spread over cake. Using a fork, drizzle white chocolate over frosting.