Add chocolate chips or pearls for an even more intense chocolate flavor and an extra dash of texture.
Mix together the eggs, inverted sugar and caster sugar. Add the powdered almonds. Sift together the flour and cocoa, then sift them again into the mixture. Add the baking powder.
Pour in the cream, add the liqueur and finish off with the melted chocolate and butter.
BAKING: Bake the mixture in a greased cake mold at 320°F (160°C) for approx. 40 to 45 minutes.
Alternatively, bake at 355°F (180°C) in a frame on top of a silicone mat for approx. 15 minutes.
1000g to 2000g for a 40 x 60cm mold.