Step 1
Place chiles in a bowl with water to cover; let soak until slightly softened about 15 minutes.
Step 2
Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted about 5 minutes. Remove from heat.
Step 3
Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
Step 4
Place chiles in a food processor; process until finely chopped. Add almonds cocoa powder flour and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
Step 5
Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
Step 6
Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
Step 7
Bake until a toothpick inserted into the center comes out mostly clean 25 to 30 minutes. Let cake cool at least 20 minutes.
Step 8
Combine 1 1/2 cups dark chocolate milk chocolate and 2 tablespoons butter in a bowl.
Step 9
Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool at least 15 minutes. Spread over the cake.