With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan with removable bottom. Line with parchment paper. Set aside.
In a microwaveable bowl or in a bowl over a saucepan of simmering water, melt the chocolate and butter. Let cool.
In another bowl, whisk the eggs and sugar with an electric mixer until the mixture triples in volume and forms a ribbon as it falls from the beaters. Using a spatula or whisk, gently fold in the chocolate mixture, and then the ground almonds alternating with the amaretto. Spread the mixture out in the prepared pan.
Bake for 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out with lumps on it and isn’t completely clean. Let cool completely before removing from the pan.
Sift cocoa powder over the top of the cake, if desired.
The chocolate and almond cake will keep for 3 to 4 days at room temperature.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.