Preheat oven to 350 degrees. Butter a round cake pan, cut a round of waxed paper to fit and line the bottom, then butter the waxed paper. Set aside.

In the top of a double boiler or in a glass bowl in the microwave, melt the chocolate with Kahlua. Stir together until smooth and set aside to cool.

In the large bow of an electric mixer set on medium speed, cream together the butter and ¾ cup of sugar until thick and pale yellow. Still beating, add the egg yolks, one at a time, beating well after each addition, until completely incorporated. Turn the speed to low and mix in the chocolate mixture until thoroughly combined. Blend in the vanilla. Add the flour, cinnamon, almonds and jalapenos and continue beating until well combined.

In a separate bowl with a hand or electric mixer, beat the egg whites with the pinch of salt until they form soft peaks. Add the remaining tablespoon of sugar and continue beating until soft peaks are formed. With a rubber spatula, fold one-third of the egg whites into the chocolate batter until thoroughly combined. Then fold in the remaining egg whites gently and continue folding until no streaks of white are visible.

Pour the batter into the prepared pan and bake in the center of the oven for 25 minutes. The cake will seem quite soft and underbaked in the center. This is the way it is supposed to be. Let it cool in the pan on a wire rack to room temperature or a least ½ hour. Run a thin sharp knife around the edge; invert the cake onto a cake plate or footed cake stand and peel off the wax paper.

Note: This cake can be served plain or dusted with confectioners' sugar. Serve with a scoop of Jalapeno Ice Cream.