PREP: Line an 8-inch round cake pan with parchment paper, set aside. Position a rack in the center of the oven and preheat the oven to 325ºF.

CHOCOLATE: Place the chopped chocolate in a glass bowl, along with the butter and heat in the microwave in 30-second increments until the butter melts. Make sure to stir in between. You’ll want to stop before the chocolate melts completely. Let sit for a few seconds then start stirring, the hot butter helps melt the chocolate without additional microwave zaps! When the chocolate melts, add the sugar and the almond meal and stir. Allow the mixture to cool to the touch. Then add the egg yolks and the vanilla extract; stir to combine. 

WHIP: In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Fold the whites into the chocolate mixture, gently so you don’t knock all the air out.

BAKE: Pour the batter into the prepared cake pan. Smooth out the top and bake for roughly 36-39 minutes or until the top sets and a skewer inserted in the center comes out mostly clean (crumbs are fine, you don’t want wet batter though.) Allow the cake to cool completely in the cake pan (set over a wire rack.) Dust the cake with powdered sugar before serving with whipped cream or fresh fruit!