Preheat the oven to 325 degrees F. Grease and line a 9-10 inch spring form pan with cooking spray and parchment paper.
Place the chocolate, stout beer, instant coffee and butter in a small saucepan. Place over low heat and gently cook (over the lowest heat) until melted and smooth. Once melted, remove from the heat and stir in the sugar and vanilla. Cool slightly.
Add the chocolate mixture to a large mixing bowl. Stir in the eggs yolks and almond meal until smooth.
Add the egg whites to a clean mixing bowl and whip until stiff peaks form. Fold half the egg whites into the chocolate mixture to loosen and then fold in the remaining egg whites until just combined. Pour the batter into the prepared spring form pan.
Bake for 45-50 minutes until just cooked through. The center should jiggle and be soft. Cool for 15 minutes in the pan and then transfer to a wire rack.
Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each interval until melted. Once melted stir in the Bailey's and a pinch of salt. Pour the ganache over top the cake. Allow the ganache to set up slightly before adding the whipped cream.
To make the whipped cream, use an electric mixer to whip the cream until soft peaks form. Add the Bailey's and salt, whip until combined.
Top the cake with whipped cream and a dusting of cocoa if desired. Serve slightly warm or at room temperature.
*Inspired by Delicious Magazine December 2014 Issue.