Flourless Chocolate Wave Cake

Flourless Chocolate Wave CakeSpecial Equipment:9-inch springform pan, stand or hand mixerneutral oil and sugar for the pan 10 ounces (283g) semisweet chocolate (preferably 66 to 68% cacao), coarsely chopped (13 cups)½ cup neutral oil, such as vegetable or grapeseed (4 oz / 112g)3 tablespoons amaretto or dark rum(1.5 oz / 43g)6 large eggs (10.6 oz / 300g), separated½ cup almond flour (2.1 oz / 60g), sifted if needed to break up lumps1 teaspoon Diamond Crystal kosher salt(0.11 oz / 3g)½ cup plus 2 tablespoons sugar(4.4 oz/ /125g)1 teaspoon vanilla extractPreheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Brush the bottom and sides of the springform pan with oil, making sure to coat it all the way to the rim.Dust the inside of the pan with sugar, rotating the pan to coat the entire surface, then tap out the excess. Set the pan aside.Melt the chocolate mixture: In a large heatproof bowl, combine the chocolate, oil, amaretto, and