Combine ground almonds, chocolate chips, butter and milk in saucepan.
Cook and stir over low heat until chocolate is melted; cool.
Beat egg yolks with an electric mixer on high speed until pale yellow, gradually adding 3 T. (45 mL) of the cornstarch and 2 T. (30 mL) of the sugar replacement.
Add egg yolk mixture to cooled chocolate mixture.
Fold in almond extract, coffee and flour.
In another bowl, with clean beaters beat egg whites until stiff.
Gradually add remaining 2 T. (30 mL) cornstarch and 2 T. (30 mL) sugar replacement.
Gently fold a large spoonful of whites into chocolate mixture to lighten, then fold remaining whites into chocolate mixture.
Pour batter into well greased 10 in. (25 cm) springform pan.
Bake at top of 350°F (175°C) oven for 40 to 50 minutes or until cake springs back when lightly touched.