Heat the oven to 180 C. Grease two baking tins with a diameter of 20 cm (and preferably with high edges).
Melt the chocolate with the coffee au bain marie. Leave to cool
Mix the butter and sugar until the mixtue is soft and then add the egg yolks one by one.
Mix flour, cocaopowder and baking powder in fold this in parts through the eggbutter mixture. Fold in the melted chocolate, the almonds and the macaroons too.
Whip the eggwhites to stiff peaks and carefully fold those through the batter as well.
Divide the mixture between the two baking tins and bake both cakes for about 45 minutes in the oven or till they are done. Protect the top of the cake with aluminium foil after 30 minutes if needed.
There are several ways of making ganache but Alex makes it by bringing the cream to the boil and then pouring it over the chocolate. Keep stirring until all the chocolate has melted into the cream. Leave to cool.
Stack the cakes on top of eachother with the ganache in between.
For making the chocolate wrap around the cake measure the total height of your cake (measure the finished one with the stacked cakes and the ganache in between).
From baking paper cut a piece that is a little higher then the height of the cake and a little longer then the circumference of the cake.
Put this piece of paper onto a larger piece of paper and lay it out flat on the table.
Melt the chocolate au bain marie. Pour the melted chocolate on the piece of baking paper and spread it out thinly. Leave to cool of a little bit but it still needs to be flexible enough to wrap around the cake. It shouldn't drip too much (although you will see in the little video that it did on ours..)
Grab the piece of paper with the chocolate on it and carefully wrap this around your cake. Press it slightly to the cake and put in the fridge.
After about 20 minutes take it out of the fridge and remove the paper from the chocolate and decorate the cake with lots of fruit in the bottom part of the cake.
Please note that the quantities mentioned here are for 2 smaller cakes or one really big one. The size depends on the baking form size you use so if you want just one normal sized cake, you might be better off dividing the qty's in two.