Chocolate Cream Cake
For the base, crumble the chocolate biscuits with a rolling pin. Mix the biscuit crumbs, melted butter and almonds. Press the crumble into the bottom of a springform pan (23 cm diameter).
For the filling, chop the chocolate and melt over a hot water bath.
Whip the cream until stiff. Stir in the amaretto and fold in the chocolate. Spread the cream on the base and smooth. Chill overnight in the refrigerator.
Remove the cake ring and flatten the edge, smoothing with a knife. Serve dusted with powdered sugar.