Method

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan with butter and line the bottom with parchment paper for easy removal.

Step 2: Melt Chocolate and Butter

In a microwave-safe bowl or over a double boiler, melt the chopped dark chocolate and unsalted butter together. Stir until smooth and let it cool slightly.

Step 3: Whisk Eggs and Sugar

In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and fluffy, about 5 minutes. If you're using an electric mixer, medium speed will work well.

Step 4: Combine Mixtures

Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring continuously to combine. Add in the vanilla extract and mix well.

Step 5: Add Dry Ingredients

Gently fold in the almond flour and a pinch of salt using a rubber spatula. Be careful not to overmix; the batter should be smooth with a few lumps remaining.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan. Bake in the preheated oven for about 50 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with a few moist crumbs.

Step 7: Cool the Cake

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Carefully transfer it to a wire rack to cool completely for another 30 minutes.

Step 8: Serve

Dust the cooled cake with powdered sugar before serving. It can be enjoyed on its own or paired with whipped cream or a scoop of vanilla ice cream.

Variations

Flourless Version: Stick with the original almond flour for a gluten-free version.

Fruit Addition: Consider adding raspberries or cherries on top for a fresh contrast to the rich chocolate.

Nut-Free: Substitute almond flour with a gluten-free all-purpose flour mix if nut allergies are a concern.