Preheat the oven to 170°C.
Gently melt the dark chocolate with the butter in a bain-marie, then let the mixture cool.
Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture becomes pale and slightly frothy.
Add the melted chocolate to the yolk-sugar mixture, then stir in the ground almonds. The batter will be quite dense at this stage.
Whip the egg whites with a pinch of salt until stiff peaks form.
Fold the whipped egg whites into the chocolate batter in batches, starting with a small amount to loosen the batter, then gently fold in the rest with a spatula without overworking it.
Pour the batter into a buttered 22 to 24 cm cake pan and bake for about 30 minutes. The center should remain slightly soft.
Let the cake cool completely before removing from the pan. Dust generously with powdered sugar just before serving.
Cook it hands-free.
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