Separate egg yolks from egg whites and set aside.
Line a 20cm (8 inch) cake pan (bottom and sides) with parchment paper and brush with some oil. Preheat the oven to 160°C (320°F).
Grind the almonds into a meal consistency and place them in the fridge to chill.
Melt the chocolate, in a large bowl, in a microwave or bain-marie.
Whisk the olive oil and honey into the melted chocolate. Add the cocoa powder and amaretto and whisk until incorporated. Set aside and let it cool for ~ 3 minutes.
In another bowl, whisk the egg whites using an electric mixer, until soft, pillowy and stiff (meringue texture).
Add the egg yolks in the cool chocolate mixture, and whisk until combined. Then, add the chilled almond powder, salt, baking soda and powder, and stir to combine.
Finally, fold the meringue from the bottom up, until combined.
Pour the batter into the pan, level it with a spatula, and bake for 25-30 minutes. The cake should be slightly firm at the top and moist in the middle when removed from the oven, or bake until a skewer inserted in the center comes out with only a few crumbs attached.
Remove from the oven and let the cake cool completely in the pan, and then remove it and place it on a cooling rack.
When the cake is cool, serve it with your favorite topping.
Enjoy 😄