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Preheat the oven to 188 ° C. Grease a round mold with a removable base.
In a food processor, grind the almonds together with the flour until it is a fine flour. Melt the chocolate in a bain-marie, stir occasionally. Remove from heat and mix until completely soft.
Add butter, sugar, and salt. Beat with the electric mixer on medium speed until the butter has melted and the mixture thickens and has a lighter color. Beat the eggs one by one, followed by the liquor (if you decide to use it) and the almond extract.
Continue beating at high speed for a minute or two until the mixture looks smooth. Add to the almond mixture. Pour the mixture into the prepared mold. Bake for 30 - 35 minutes.
Remove from the oven and with a knife or spatula, wrap around the inside edge to remove the bread from the mold. Let it cool completely. Put in a pie dish. Sprinkle with a little icing sugar. Add a little whipped cream if desired.
Light whipped cream: With a balloon whisk, assemble the cream with the vanilla extract. Gradually add the sugar and beat until it has the consistency of whipped cream but is not too stiff.
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