Beat the softened butter with the sugar in a food processor with a whisk for 15 minutes until very creamy and thick. Then add the eggs one by one and stir in. Mix the almonds, flour and cocoa. Carefully stir the mixture into the butter and egg cream.
Pour the dough into a greased springform pan and bake in a preheated oven at 175 degrees (convection not recommended) on the lowest rack for 30 - 35 minutes.
Take the cake out of the oven and let it cool down in the tin.
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