In a mixer blend the butter and sugar. Slowly add eggs, followed by almond flour. Mix well. Separately heat cream, vanilla and salt to 35-40C. Add to the melted chocolate(at 35C). Emulsify like a ganache. Add ganache to butter/sugar mixture. Fold in the sieved dry ingredients by hand. Stir through the chocolate callets, zest and spices and then pour the mix into tins or moulds. Bake 160c for 30-35 minutes. Pour 500g of mix per cake.