~yields one 9-inch cake
The Bits and Bobs:
1 1/2 cup bittersweet chocolate, chopped
11 tbsp unsalted butter, cubed
4 eggs, separated
2 tsp almond extract
1 cup granulated sugar
1 cup almond meal/flour
cocoa powder for dusting
Preheat oven to 350*F. Butter or spray a 9-inch springform pan and wrap the bottom in foil to prevent any spillage. Set aside.
Melt chocolate and butter together in a heatproof bowl over a pot of simmering water, or in the microwave, stirring until smooth. Set aside and let cool slightly.
In a large bowl, whisk together the egg yolks and 1/2 cup of the sugar until pale in color and thick. Stir in the melted chocolate, the almond extract, the almond flour and salt.
In a separate bowl with the whisk attachment on the mixer (or if you brave you can whisk by hand), whisk together the egg whites and the remaining 1/2 cup of sugar until soft peaks form. Fold 1/3 of the whipped whites into the chocolate mixture with a spatula until white streaks remain. Fold in the rest of the egg whites until combined.
Pour batter into the springform pan and spread evenly. Bake in preheated oven for 35-40 minutes. The cake will be set on the edges and slightly jiggly in the middle. Allow to cool for 30 minutes or so on the counter, then transfer to the fridge to allow to set for at least 3 hours. Sift cocoa powder over the cake before serving slightly chilled.