An almond cake made with plain dark chocolate and no flour. It is satisfyingly rich and intense, the flavour enhanced further with Amaretto di Saronno, the Italian almond liqueur.
Break the chocolate into pieces in a bowl. Add the Amaretto and gently melt the chocolate in a hot oven or by placing the bowl over a pan of simmering water until the chocolate has become liquid. Stir gently to incorporate the liqueur but do not overheat or over-stir the chocolate or it may thicken.
Whisk the yolks with half the sugar until light and foamy. Fold in the melted chocolate.