For the cake:

1. Preheat oven to 375ºF / 190ºC.
2. Butter/spray and flour a 9-inch (24cm) springform pan. Line the bottom with a circle of parchment paper. 
3. Melt the chocolate in a bowl over a double boiler or in the microwave.
4. Mix in the coffee powder and liqueur. Reserve.
5. In a large mixing bowl, beat the butter until creamy.
6. Subtract 2 tablespoons from the total sugar and reserve for the meringue.
7. Slowly add the remaining sugar to the butter and beat until the mixture is light and creamy. Scrape the sides of the bowl as needed.
8. Add the egg yolks, one at a time, beating well between each, and beating an extra minute after the last one.
9. Mix in the chocolate mixture until smooth. 
10. Fold in the almond flour until incorporated. 
11. In another large clean bowl beat the egg whites with the salt until they begin to stand in soft peaks. Use an electric or stand mixer.
12. Add the remaining 2 tablespoons of sugar and beat until glossy and stiff peaks form.
13. Add a third of the whites into the chocolate mixture and fold with a spatula. 
14. Add the rest of the whites in 2 additions, mixing carefully but thoroughly. Don't beat or overmix. As soon as there are no streaks of white, stop mixing. Make sure you scrape the bottom with the spatula to make sure. 
15. Pour into the prepared pan, turn the oven down to 350ºF / 180ºC and bake for 15 minutes.
16. Turn down the oven to 325ºF / 160ºC and bake for another 45-50 minutes, or until a cake tester or toothpick inserter in the center comes out dry. The cake will be puffed and cracked. Don't overbake it. 
17. Turn off the oven and leave the cake in it, with the door ajar for another 30 minutes.
18. Transfer to a wire rack and cool, in the pan, to room temperature.
19. Cover the pan in plastic wrap and refrigerate for several hours before removing. This will make it firmer and creamier.
20. When ready to serve, slide a flat knife or spatula around the sides of the pan, release the springform, and carefully transfer the cake to the serving plate.

For the topping:

1. Put the heavy cream and cream cheese in a medium or large mixing bowl. 
2. Add sugar and beat with an electric hand mixer at medium speed until firm peaks (stiff peaks) form, it will take about 4-5 minutes, depending on the speed of your beaters and the size of the bowl (smaller bowls take longer). 
3. Beating: if using the stand mixer with the whisk attachment, beat at low speed, especially towards the end so you don't curdle the topping. I use an electric hand-held mixer for this reason.
4. Important: whipped cream can curdle very quickly when overbeaten. To avoid this, I always beat it at medium-high speed until soft peaks start to form, lower the speed to medium and continue beating until medium-firm peaks form. Then, I finish beating by hand with a whisk until I get stiff peaks. It takes a bit of arm muscle, but it's hard to overbeat cream by hand. 

To assemble:

1. Top the cake with the whipped cream, spreading it to cover the sunken middle.
2. Scatter the berries on top and serve.