Preheat oven to 180°C and grease a 20cm springform tin.
Whisk egg yolks and sugar until thick and the mixture reaches the ribbon stage.
Stir sieved cocoa powder gently into the yolk mixture.
Fold stiffly whisked egg whites into the chocolate mix and bake for 20 minutes.
Cool the sponge in the tin, then slice horizontally into two layers.
Heat cream and milk, then slowly whisk into egg yolks and sugar.
Return custard to the pan, add coffee, and stir over heat until thickened.
Pulse chocolate in a processor and boil sugar with 100ml water into a clear syrup.
Pour hot syrup over moving chocolate, then blend in egg yolks until smooth.
Whip cream to stiff peaks and fold into the chocolate mixture.
Layer sponge with amaretto and chocolate filling twice in the tin.
Pipe whipped cream on top and garnish with grated chocolate.
Serve slices with the espresso crema inglese poured around the base.