Heat oven to 170 degrees Celsius (340 degrees Fahrenheit) and grease two 25-centimeter (10-inch) loaf pans or one 24-centimeter (nine-inch) round pan.

In a bowl, beat eggs, sugar, oil, sour cream, milk and salt into a smooth mixture.

Add cocoa, flour, baking powder, and beat until smooth.  Don’t over-mix.

Chop the chocolate into tiny pieces and fold into the mixture until evenly distributed.

Pour the batter into the pans and level the tops.

In a medium bowl, put almond powder, flour, butter, sugar, cinnamon, cardamom, and ginger and mix with your hands into crumbs.

Sprinkle a generous layer of the streusel on top of the cakes.

Bake for 35 to 45 minutes or until the cakes are risen, golden and firm. Cool completely at room temperature.

Break the chocolate into squares and put in a small bowl. Add cream and melt together in a microwave or in a double boiler until melted and smooth.

Drizzle warm chocolate sauce over the cakes and serve.