Adapted from a recipe by Giada De Laurentiis, The Food Network
Preheat the oven to 350˚F. Spray a 9-inch springform pan with nonstick spray.
Microwave the chocolate until melted and smooth, about 1 minute.
Combine the almonds and cookies in processor. Process until the almonds and cookies are finely ground; remove and set aside. Place butter and sugar in the processor bowl and blend until creamy and smooth. Add orange zest and pulse until incorporated.
Add the eggs 1 at a time, blending until well mixed. Add the nut mixture and melted chocolate. Process until blended. Clean the sides of the bowl after each addition and blend again.
Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center comes out clean, about 35 minutes. Cool in the pan for 15 minutes. Remove to serving tray.
Before serving, dust top with cocoa powder. Top each slice with a dollop of Amaretto Whipped Cream and fresh raspberries for garnish.