Preheat the oven to 350 F (180 C) and center the oven rack.
Butter a mold of 8″ (20cm) in diameter and 2″ (5cm) high.
Line with parchment paper and butter the parchment paper. Set aside.

In a food processor, grind the almonds and amaretti into a fine and regular powder. Set aside.
In the electric mixer bowl, beat for 3 minutes, the sugar, butter, and eggs.
Add the amaretti and almond mixture, then the melted chocolate and mix well.

Pour the preparation into the prepared mold and bake for 25 to 30 minutes.
Remove from the oven and let cool on a rack for 15 minutes before unmolding and letting cool completely at room temperature.

Glaze:
Heat the cream, water, and powdered sugar until boiling point, then pour the preparation over the melted chocolate.
Wait 1 minute before mixing well with a spatula.
Pour over the cake and glaze with a spatula.
Decorate with amaretti, which you will have dipped the flat side into the chocolate to make them stick to the cake.