In bowl set over hot water melt together the chocolate, golden syrup and 90ml of the cream, to form a smooth ganache`. Remove the saucepan off the heat and cool down for 10 minutes. Meanwhile, line a 20cm loose bottom cake tin with greaseproof paper on the sides and bottom. Crush the amaretti biscuits and mix with the toasted almonds. Take half this mixture and mix in 2 tbsp of the liqueur. Put this mixture into the bottom of the lined cake tin and spread out (put the remaining mixture to one side). Next, whip up the remaining double cream and gently fold in the melted chocolate mixture along with the remaining 1 tablespoon of liqueur. Pour this chocolate mousse mixture over the biscuit base and spread out. Refrigerate the chocolate torte overnight, or for 5 hours. When ready, remove the torte from the cake tin and place onto a serving plate. Finally, sprinkle the remaining crushed biscuits and almonds on the top of the chocolate torte and dust with cocoa powder.