• Preheat the oven to 180 degrees (convection: 160 degrees). Grease a bundt pan (24-26 cm Ø), sprinkle with ground almonds and put in the fridge. Finely chop the dark chocolate. Mix the butter with sugar until frothy. Add the eggs one by one and stir in.
• Mix cocoa powder with flour and baking powder, sift if necessary. Mix with chopped chocolate, ground and chopped almonds and stir into the batter in 2 portions with 4 tablespoons of whiskey. The dough should fall from the spoon with difficulty, if necessary add 1-2 tablespoons of whiskey. Pour the dough into the prepared pan and bake on the middle rack of the oven for about 50-60 minutes.
• Take the cake out of the oven and let it rest for about 10 minutes, then carefully remove it from the mold. Heat the rest of the whiskey, dissolve the espresso powder in it and soak the cake while it is still hot. Let cool on a wire rack.
• Roughly chop the dark chocolate couverture and let it melt in a warm water bath. Pour over the cake and allow to dry.

Tip:

• The cake tastes best after 1-2 days if it is well drawn.