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1
Preheat the oven to 180C/350F/Gas Mark 4.
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2
Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides.
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3
Melt the chocolate in a bowl sitting over a saucepan of simmering water.
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4
Place the amaretti biscuits, almonds, sugar and orange zest in a food processor, then whizz until the biscuits and almonds are almost finely ground .(not too fine).
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5
Add the butter and eggs, whizz until blended, then add the melted chocolate and briefly whizz again until well combined.
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6
Pour into the prepared tin and pop straight in the oven.
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7
Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges.( test with a skewer after 35 minutes, it should come out clean)
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8
Remove and leave to sit for 15 minutes before carefully transferring to a plate.
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9
The top is quite crisp, and cracks easily, dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.
