-
Combine the ground almonds and 3 tbsp sugar. Mix in 1 tsp salt.
-
Beat in 10 tbsp of butter, and cream the mixture until smooth. Gradually mix in the flour, adding ice water as necessary until the dough comes together.
-
Form into a disk, wrap in plastic, and chill 1 hour. Butter and dust with cocoa a 10 ½ inch springform pan.
-
Roll the dough out on a floured surface to a 14 inch circle. Ease into the pan, making sure the sides are ¼ inch thick.
-
Prick the bottom with a fork and chill 15 minutes. Preheat the oven to 375 F.
-
Line the dough with foil and fill with dry beans or rice. Bake 20 minutes. Remove the foil and bake another 15 to 20 minutes. Cool completely on a rack.
-
Combine the chocolate, 2 tbsp of butter, and the espresso in a double boiler over hot but not simmering water, stirring until smooth.
-
Remove from the heat and allow to cool to just slightly warmer than body temperature.
-
Whip the cream to soft peaks, chill.
-
Once the chocolate has cooled, whip the egg whites of the 3 eggs until foamy. Sprinkle in 1 tbsp of sugar and beat until soft peaks form.
-
Stir the yolks into the cooled chocolate. Stir in 1/3 of the whipped cream. Fold in the eggs. Fold in the remaining cream.
-
Spoon into the prepared shell. Chill covered, 8 hours.