Place dark cover chocolate in a dry bowl and melt it in a medium bath. Stir evenly with a spatula until the temperature is about 45 to 50 degrees, and then put the melted chocolate pot without lumps on top of cold water and cool until it is 27 to 28 degrees. Heat it up again in medium heat until it's about 30 degrees Celsius. (It is said that the chocolate tissue is stabilized and softened after the tempering process.)

I didn't take out the butter in advance, so I melted the butter when I was melting the chocolate. Add sugar and salt to the melted butter and stir thoroughly, then add 2 eggs and whisk. Add pre-heated chocolate and mix well.

Add chocolate and mix, then sift down the soft flour, add nuts, and mix evenly with a spatula.

I put paper foil in a mold, put the dough, sprinkle almonds, and bake it in a 170-degree preheated oven for about 20 minutes. Try poking it with a skewer and if the dough doesn't come out, it's all bent.