Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cream together butter and 1 1/3 cups of sugar until light and fluffy.

Melt semisweet or bittersweet chocolate.

Blend ground almonds and melted chocolate into the butter mixture.

Slowly add Kahlua to the mixture.

Add egg yolks one at a time, mixing well after each addition.

In a separate bowl, beat egg whites until soft peaks form.

Gradually add the remaining 2 tablespoons of sugar to the egg whites, beating until stiff peaks form.

Gently fold the egg whites into the butter mixture, alternating with flour, starting and ending with the egg whites.

Pour the batter into a greased and floured 9-inch springform pan lined with parchment paper.

Bake for 40-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake overnight on a wire rack in the pan.

Remove the cake from the pan the next day and prepare the glaze.

Refrigerate the cake until ready to serve.

For the glaze, melt chocolate and 2 ounces of heavy cream in a double boiler.

Stir constantly until fully melted and warm, but not hot.

Whisk in the remaining 4 ounces of heavy cream until the mixture is smooth and shiny.

Stir in butter until melted.

Let the glaze cool slightly, then glaze the cake.

Refrigerate the glazed cake until the glaze sets.