250g quality bittersweet chocolate, broken into pieces
 1/2 cup Amaretto di Saronno
 125g unsalted butter
 soft
 2 Tbsp caster sugar
 2 eggs, separated
 pinch salt
 3/4 cup finely chopped blanched almonds
 8 savoiardi (sponge fingers biscuits), cut into 1cm x 1/2cm pieces
 icing sugar to dust
 Lightly oil a 5 cup loaf tin and place a triple layer of foil folded the
 length of the pan plus the ends to enable you to lift it out.  Oil the
 foil.
 
 Melt the chocolate over a pan of hot water.  When melted, stir in the
 Amaretto and remove from the heat.  Cool to room temperature.
 
 Cream butter until light and fluffy.  Beat in caster sugar, then egg
 yolks, one at a time.  Stir in almonds and cooled chocolate.  Beat egg
 whites and salt in a clean bowl until mixture forms stiff peaks.  Fold 1/3
 of the whites into the chocolate mixture using a rubber spatula.  Fold in
 remaining egg whites in the same manner.  When thoroughly incorporated,
 fold in cut up biscuits discarding crumbs.  Spoon mixture into the
 prepared loaf tin and smooth the top with a spatula. Cover tightly with
 plastic wrap and refrigerate for 4 hours or overnight.
 
 Unmould loaf 1 hour or so before serving, by inverting onto a chilled
 serving platter and pull out.  Smooth top and sides with a spatula and
 return to the refrigerator.  Just before serving, dust with sifted icing
 sugar.  Cut into thin slices.

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