Melt the chocolate with the butter in a large bowl over boiling water (Bain-Marie) or in the microwave for 2 minutes on medium
Slightly toast the almonds in the oven and let them cool down at room temperature
In a blender pulse the almonds with the cocoa until they are roughly grated
Whisk the eggs with the sugar, the vanilla and a pinch of salt until puffy and foamy. For about 15 minutes
Add to the egg mix the almond and the melted chocolate folding slowly, making sure the mixture does not deflate
Cut parchment paper into a round shape, placing it at the bottom of the pan and add 2 long strips along the side
Pour the mixture into a baking tin (8- 9 in / 22-24 cm of diameter) previously covered with parchment paper.
Cook in a hot oven at 170 C for about 45 minutes checking with a toothpick that the inside remains slightly humid
Once ready, turn off the oven and leave the cake in the oven for 10 minutes, with the door slightly open.
Let it cool down for another 15 minutes at room temperature before removing it from the pan.
Once completely cold, the cake can be decorated with icing sugar
You can also use a template to sprinkle some cocoa to add a message to your cake