Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a mixing bowl, whisk together the eggs and 4 tablespoons of sugar until light and fluffy.
In another bowl, sift together the flour, cocoa powder, and a pinch of salt. Gradually fold these into the egg mixture, then gently incorporate the melted butter.
Chop the walnuts coarsely and fold them into the batter.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a cooling rack.
In a double boiler or microwave, melt the dark chocolate with the milk until smooth. Stir in the whipping cream, amaretto extract, and vanilla extract. Let cool slightly.
Once the cake is cool, slice it in half horizontally. Spread a generous amount of ganache on one layer, then place the second layer on top and cover the entire cake with remaining ganache.
If using mirror glaze, prepare it according to instructions and pour it over the top of the cake.
Whip the remaining whipping cream with powdered sugar until stiff peaks form. Pipe or dollop on top of the cake and garnish with raspberries and chocolate pralines.
