Preheat oven to 350°F (180°C).
Butter 2 cookie sheets and cover each with sheet of buttered waxed paper.
Place chocolate, coffee and liqueur in stainless steel bowl (or double-boiler) and place over saucepan half-filled with boiling water.
Allow chocolate to melt, then remove and set aside to cool.
Place egg yolks in bowl and add granulated sugar; beat with electric beater about 3-4 minutes.
Stir in melted chocolate and continue beating 2-3 minutes.
Place bowl in refrigerator 5-6 minutes.
Beat egg whites until stiff.
Incorporate 1/3 into cooled chocolate mixture, mixing with spatula.
Add remaining egg whites and fold in with spatula, scraping bottom of bowl to incorporate.
Turn bowl during this procedure and be careful not to overmix! Pour batter onto prepared cookie sheets and spread evenly with spatula.
Bake 15 minutes.
Turn off oven.
With door ajar, let cakes stand 10 minutes.
Remove from oven and let cool 5-6 minutes.
Spread whipped cream over cakes and sprinkle with almonds.
Delicately detach cake from waxed paper while rolling it onto itself.