Preparation
Preheat the oven to 180°C (160°C fan, gas 4). Line the base of a springform cake tin with baking paper and grease the sides with butter.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_1_M.jpg)
Break the chocolate into pieces and melt in a heatproof bowl set over a pan of hot water. Add the butter in pieces and melt into the hot chocolate. Remove the bowl from the pan and allow the chocolate to cool slightly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_2_M.jpg)
Mix the eggs in a bowl with the sugar and a pinch of salt until thick and creamy. Stir in the almonds, cinnamon and baking powder.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_3_M.jpg)
Slowly add the slightly cooled chocolate mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_4_M.jpg)
Mix everything well with a spatula.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_5_M.jpg)
Pour the mixture into the tin and bake in the oven for 40 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_6_M.jpg)
Test if the cake is ready by inserting a cocktail stick into the centre. If it comes out clean, the cake is ready.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_7_M.jpg)
Allow the cake to cool slightly in the tin and dust with cocoa powder. Remove from the tin and allow to cool on a wire rack. Cut into pieces and serve the chocolate cake with whipped cream as desired.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000832/000832_step_8_M.jpg)