Preheat your oven to 375°F.
Butter a 9 X 1 1/2 inch straight-sided cake pan with a removable bottom, or springform pan.
prepare the cake Melt the chocolate in the top of a double boiler or over very low heat.
Set it aside to cool.
Cream the butter until light and fluffy.
Add the salt, pepper, espresso, cinnamon, vanilla, and brown sugar, and beat until well blended.
Add the eggs one at a time, beating after each addition.
Stir in the chocolate and add the flour, mixing only until it is blended.
Fold in the ground almonds.
Scrape the batter into the cake pan.
Bake in the bottom third of the preheated oven until a toothpick inserted in the center comes out with a little moist batter on it and the cake is set, about 25 to 30 minutes.
Remove the pan from the oven, slide off the sides of the pan and let the cake cool on a rack for at least 30 minutes.
With a sharp, thin-bladed knife, separate the bottom of the pan from the cake.
Once it is cooled, brush the cake gently with a pastry brush to remove any crumbs.
prepare the glaze Melt the chocolate in the top of a double boiler or over very low heat.
Stir in the eggs, mixing well.
Add the butter and stir thoroughly.
Allow the glaze to thicken for 5 to 10 minutes off the heat.
Pour the glaze on top of the cooled cake.
Smooth the top of the cake and allow some of the glaze to run down the sides.
Smooth the sides with a metal spatula, then swirl the top into a design.
Place the whole blanched almonds evenly around the outside of the top.
Transfer the cake to a serving dish or cake stand and let it stand at least a couple of hours to set the glaze.