Preheat oven to 350°F.

Spray a 9” springform pan with nonstick baking spray; set pan aside.

Melt the chocolate using a double-burner or a small bowl set over a saucepan of gently simmering water.

Meanwhile, using a food processor, pulse the almonds until finely chopped. (Note: The almonds should be the texture of sand.)

Using an electric mixer, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed).

Using a separate bowl, whisk the eggs together. Add egg mixture to the butter mixture; mix until well combined.

Add the finely chopped almonds, melted chocolate and amaretto (optional); mix until well combined.

Transfer batter into prepared springform pan. Bake for 50-55 minutes, or until a toothpick inserted into center of cake comes out with just a few moist crumbs. (Note: Take care not to overbake this cake!)

Lay a piece of aluminum foil over pan and let cake cool completely in pan.

Remove cake from pan and dust lightly with confectioner’s sugar.

Top with a dollop of whipped cream before serving.

Using a small bowl, add the whipping cream, confectioner’s sugar, orange zest and ground ginger.

Whip with an electric mixer until stiff peaks form. Transfer mixture into a piping bag with a large star tip.