Beat the eggs and sugar together for 5 minutes. Add the flour, melted butter and the coffee extract, beating well with each addition. Pour into a small buttered square pan. Bake in a moderate oven (350°F.) ½ hour.
When done, invert the pan on a cake rack and let cool. When the cake is cold cut it into two layers. Spread one with the filling and put the layers together; spread the rest of the filling over the top.
Press chopped almonds lightly around the edge of the cake.