Ingredients
Cake
16 tablespoons (2 sticks) unsalted butter
8 ounces semisweet chocolate
7 egg yolks
1/2 cup sugar
1-1/2 ounces coffee liqueur (recommended Kahlua)
5 egg whites
1 cup sliced almonds, toasted
Cajeta, recipe follows

Cajeta
1/2-cup water
1 cup sugar
Approximately 1/2 cup heavy cream
2 tablespoons butter

Directions
Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.

Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to coot. If the cajeta is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.

When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Refrigerate for 2 hours.