Prepare Almond Flour:

• Scald the almonds in boiling water for 2 minutes. Peel and allow to dry completely. 
• Grind into a fine flour using a food processor. (Alternatively, you may use pre-ground almond meal, but fresh almonds give a better texture.)

Melt Chocolate:

• Break the chocolate into pieces and melt gently over a bain-marie (a bowl set over a pot of simmering water). 
• Stir occasionally until smooth.

Make the Batter:

• Preheat the oven to 150°C (130°C fan-forced). In a large bowl, cream the butter and sugar together until light and fluffy. 
• Add egg yolks one at a time, followed by the almond flour, melted chocolate, and Strega liqueur. Mix until well combined.

Beat Egg Whites:

• In a separate bowl, beat the egg whites to stiff peaks. Gently fold them into the batter in batches to retain as much air as possible.

Prepare the Tin or Ramekins:

• Line the base of your cake tin or ramekins with baking paper and grease the sides with butter. Pour the mixture evenly.

Bake: 

• For a large cake, bake for 50 minutes.
• For individual ramekins, bake for 35 minutes.

Cool & Serve:

• Allow the cake to cool completely in the tin or ramekins before unmoulding. Dust with icing sugar just before serving.

To Enjoy:

• This cake is best enjoyed 1–2 days after baking. Serve with a scoop of ice cream for a truly decadent finish.