1. Preheat the oven (150°C for a conventional oven and 130°C for fan forced).
2. Scald almonds in boiling water for about 2 minutes and allow to dry. Peel and grind the almonds to make almond flour.
3. Break the chocolate into small pieces and melt over a bain-marie.
4. In a bowl, combine the butter and sugar until creamy. Add the egg yolks and almond flour, followed by the melted chocolate and liqueur, and combine.
5. Beat the egg whites until stiff peaks form and gently fold into the cake mix. This recipe can be used to make 1 large cake or approximately 15 individual portions, using ramekins.
6. Line the base of a cake tin or ramekins with baking paper and grease the borders with butter, then pour the mixture inside.
7. If you are making 1 large cake, bake for 50 minutes. If you are using ramekins, bake for 35 minutes.
8. Remove from the oven and allow to cool in the tin or ramekins. Place on a plate and dust with icing sugar to serve.
9. This recipe is best eaten after 1-2 days. Serve with a scoop of ice cream.
In this recipe, the almonds are used to make almond flour. They can be substituted for almond meal, however, using fresh almonds will result in a better texture.