Preheat the oven to 150°C.

In a small pot melt the chocolate with the butter and sugar.

Let cool down, pour the chocolate mixture into a bowl and add the almonds.  

Separate the egg yolks from the egg whites and whip until fluffy.

Add one egg yolk at a time to the mixture, stirring with a wooden spoon, add Limoncello liqueur.

Incorporated the egg whites, stirring with a movement that goes from bottom to the top. Bake the caprese to 150° and cook for 25 - 30 minutes.  

Let the cake cool for a few minutes, then turn it upside down on a serving platter and sprinkle with icing sugar and lemon zest.  

Serve the cake with vanilla gelato, dark hot chocolate or fresh fruit sauce with Limoncello or Martini.