Place a glass or metal mixing bowl over a small pot of simmering water. Add chocolate and melt until chocolate is smooth and has no lumps.

Whisk egg yolks, wine, and evoo into melted chocolate.

Set glaze aside to cool before using.

Preheat oven to 350°F. Line an 11- x 17-inch jelly roll pan with parchment paper and lightly grease the paper.

Heat a small pan with several inches of water over medium heat. With a hand-held mixer or whisk, whisk eggs, sugar, and vanilla over simmering water until the mixture has tripled in volume.

Fold in ground almonds and coconut. Spread batter on prepared pan and bake at 350°F for 20 to 30 minutes until golden brown.

Cool cake in pan, then invert on a cutting board. Peel off parchment and cut cake into thirds.

Place 1 layer of cake on a serving platter (and/or cardboard cake board). Schmear top of layer with glaze and then sandwich with another layer. Repeat with glaze and final cake layer. Schmear top and sides with remaining glaze.

Garnish with toasted almonds and shaved chocolate.