Preheat the oven to 188°C. Grease a round springform pan.
In a food processor, grind the almonds together with the flour until it becomes a fine flour. Melt the chocolate in a double boiler, stirring occasionally. Remove from heat and mix until completely smooth.
Add butter, sugar, and salt. Beat with an electric mixer on medium speed until the butter has melted and the mixture thickens and becomes lighter in color. Beat in the eggs one at a time, followed by the liqueur (if you decide to use it) and the almond extract.
Continue beating at high speed for a minute or two until the mixture looks airy. Fold into the almond mixture. Pour the mixture into the prepared pan. Bake for 30 – 35 minutes.
Remove from the oven and with a knife or spatula, run around the inner edge to detach the cake from the pan. Let it cool completely. Place on a cake plate. Dust with a little powdered sugar. Add some whipped cream if desired.
Light whipped cream: Using a whisk, whip the cream with the vanilla extract. Gradually add the sugar and whip until it has the consistency of whipped cream but is not too stiff.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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