Set oven to 350 degrees. Cut round parchment the size of a 5 or 6-inch springform pan. Butter the parchment and sides of pan.

In a measuring cup, microwave chocolate and butter until melted. Sift in the cocoa powder and mix well. Set aside to cool

Using an electric mixer beat egg yolks and sugar in large bowl until mixture forms heavy ribbons, about 5 minutes. Beat in almond extract, vanilla and Amaretto.

With a spatula, fold in the chocolate/butter mixture and almonds and salt.

In a clean bowl with dry beaters, beat egg whites until stiff but not dry. Fold the whites into chocolate batter in three additions. Transfer to baking pan.

Bake for about 30-35 minutes (less for minis), or until a tester inserted into the center comes out with moist crumbs attached.

Cool cake completely in pan.

Cut around pan sides with a sharp knife to loosen, then release the sides.

Made 1/28/24. Not great but probably because I halved the original recipe but not the 10 pan. Overdone, thin, but tasty. Try other prep methods like Martha Stewart.