Grease a 25cm cake tin (preferably with detachable sides) and line it with baking paper. Heat the oven to 160°C.

Melt the chocolate and butter gently in the microwave, or on the stove-top.

In a standing-mixer, or with an eggbeater, beat the eggs and sugar until they become thick and creamy.

Add the chocolate mixture to the egg mixture and stir.

Gently mix in the almond meal and cocoa.

Finally add the "Strega", or liquor of your choice and mix in.

Pour into the cake tin and bake for 30 -35 minutes.

Wait until the cake has cooled completely before you VERY CAREFULLY take it out of the cake-tin.