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1. Preheat the oven to 350F. Lightly butter a 8-9inch springform pan. Line bottom with nonstick baking paper and dust plan lightly with flour.
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2. In a food processer, fitted with the metal blade, process the almonds and 2 tbsp of the super until very fine. Transfer to a bowl and sift with the flour. Mix well and set aside.
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3. In a medium bowl, beat the butter with an electric mixer until creamy, then add half of the remaining sugar and beat for about 2 minutes until very light and creamy. Gradually beat in the melted chocolate until well blended, then add the egg yolks, one at a time, beating well after each addition, and beat in the almond liqueur.
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4. In another bowl, beat the egg whites until soft peaks form. Add the remaining sugar and beat until the whites are stiff and glossy. Fold a quarter of the whites into the chocolate mixture to lighten it, then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the pan and spread evenly. Tap the pan gently to release any air bubbles.
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5. Bake for 30-35 minutes until athe edge in fuffed but the center is still soft, and a toothpick comes out clean about two inches from the edge. Let it remain in pan on a wire rack for about 15 minutes. Remove side of pan and let cool completely. Invert cake onto wire rack and remove bottom of pan and baking paper.
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6. To make the chocolate glaze, bring the cream to a boil in a saucepan. Remove from heat and add the chocolate slowly until all melted and smooth. Beat in the butter and almond liqueur. Let cool for about 30 minutes, stirring occasionally.
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7. Place the cake and wire rack over a sheetpan to glaze. Pour the chocolate mixture over the cake and spread evenly with a spatula to cover top and side. Chop about two oz of almonds and press into side of cake.
