Instructions:

• Preheat your oven to 350°F (175°C). Grease the sides and bottom of your springform pan with a bit of butter and line the bottom with parchment paper for easy removal.
• In a double boiler or a microwave-safe bowl, melt the chopped bittersweet chocolate and softened unsalted butter together. Stir until smooth and fully combined. Allow to cool slightly before proceeding.
• In a large mixing bowl, whisk the egg yolks and sugar together until the mixture becomes pale and thick. This process should take about 4-5 minutes.
• Once the chocolate mixture has cooled slightly, pour it into the egg yolk and sugar mixture. Stir to combine until fully incorporated. Next, add the super-fine almond flour and mix until just combined.
• In a separate medium bowl, use an electric mixer to whip the egg whites until they form stiff peaks. This step is crucial for achieving the light and airy texture of the cake.
• Gently fold the whipped egg whites into the chocolate batter in three additions. Be careful not to deflate the egg whites; use a gentle folding motion until just combined.
• Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake has set and a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the cake to cool in the pan for about 10 minutes before carefully removing the sides of the springform pan. Let it cool completely on a wire rack. Once cooled, dust the top with powdered sugar before slicing and serving.