CAKE: Preheat oven to 350°F. Grease and flour two 6" round pans. Melt the chocolate with rum and water. Mix it so it's nice and smooth. It needs to cool a bit but remain liquid. Set aside. Beat butter, sugar, and coconut sugar until fluffy - at least 5min. Add the egg yolks and beat another 5min. When chocolate is cool enough, gradually add it to the egg mixture along with the almond extract and almond flour. Beat until well incorporated. In a separate bowl, beat the 4 egg whites until bubbles form. Add salt and cream of tartar, and beat until soft peaks form. Add 2tbsp sugar and beat another minute. Fold 1/3 of the egg whites into the batter, then sift/sprinkle 1/4cup flour on top and mix (preferably with a large balloon-type whisk). Repeat. Fold-in the last 1/3 egg white batch. Immediate pour into pan. Bake 30min until toothpick comes out moist. ICING: Beat butter and coffee extract until light and fluffy, about 5 minutes. Bring sugar and water to a simmer in pan. Simmer until large bubbles form and strings appear when you move spoon out of syrup. Remove from heat, immediately add chocolate chips and stir. Transfer about 1 tbsp from the creamed butter, mix well (butter will melt), and transfer into a cold bowl to cool. When it has mostly cooled (but is still soft), beat it into the creamed butter until smooth, scraping sides often.