Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Grease a 9-inch cake tin.

Break chocolate into small pieces.

Melt chocolate with butter and milk over a double boiler or in the microwave.

Beat egg yolks and half the sugar until light and fluffy.

Fold in the melted chocolate mixture.

Fold in ground almonds and baking powder.

Beat egg whites with an electric mixer until frothy.

Gradually add the remaining sugar, beating until stiff peaks form.

Gently fold in the beaten egg whites into the chocolate mixture.

Pour the batter into the prepared cake tin.

Bake at 350 degrees Fahrenheit for approximately 40 minutes, or until a wooden pick inserted into the center comes out clean.

Let the cake cool slightly before serving.

Serve with whipped cream and dust with cocoa powder.

Optional: Add 1 teaspoon of ground cinnamon with the almonds for a spicy flavor.

Optional: Add 1/4 teaspoon of almond extract to enhance the almond flavor.