This is one of those dark, squidgy-bellied cakes that is irresistible. The mixture of ground almonds and amaretto gives it a marzipan-like quality that balances perfectly with the bitterness of the chocolate.
100g dark chocolate (70% cocoa solids) (1 cup)
100g unsalted butter, softened (7 tbs.)
4 large eggs, at room temperature
125g caster sugar (1/2 cup)
75g ground almonds (3/4 cup)
2 tbs. cocoa powder, plus more to dust
3 tbs. Amaretto liqueur
For the amaretti cream:
250ml heavy cream (1 cup)
1 tbs. Amaretti liqueur
4 Amaretti biscuits, crumbled
Heat the oven to 350°F. Lightly grease the sides and line the bottom of a 8″ springform pan.
Put the chocolate and butter in a heat-proof bowl and set over a pot of just simmering water. Stir to melt, then pour into a jug and cool a little.
Whisk the eggs and sugar until thick, mousse-like and doubled. This will take 1-2 minutes. Fork the almonds and cocoa together in a small bowl, then turn the mixer to low and add to the egg mixture, tablespoon by tablespoon.
Stir the Amaretto liqueur into the slightly cooled chocolate, then pour the mixture into the egg batter, whisking all the time. Pour and scrape into the prepared pan and bake for 20-25 minutes until the cake is coming away at the edges, the top has formed a slightly crack and a cake tester comes out with just a few damp crumbs.
Remove to a wire rack, drape a clean towel over the top and leave to cool. Once cool, unclip the tin and transfer onto a serving plate. Sift additional cocoa powder over the top.
Make the amaretti cream by whipping the heavy cream until thickened then adding the Amaretti liquor. Serve dolloped over the cake and sprinkled with the biscuit crumbs.