Chocolate Cream Cake
For the batter: Chop chocolate and melt over a double boiler. Beat butter, sugar and eggs until fluffy. Stir in almonds, almond liqueur and flour. Grease a springform pan with butter and dust with almonds. Combine 2/3 of the batter with melted chocolate, then pour batter into the pan and spread even. Top with remaining batter and bake in an oven preheated to 180°C (approximately 350°F) for 50- 60 minutes. Remove from oven, let cool, remove from pan and let cool completely.
For the topping: Beat cream until stiff and spread 2/onto the cake. Pour remaining cream into a piping bag with a star tip and use to decorate cake, as desired. Sprinkle with grated chocolate, slice and serve.