Method:

Melt your chocolate and butter over a bain marie. Whisk your egg yolks and 2 whole eggs with 120 g of caster sugar to a thick white consistency, then mix in your ground almonds and cocoa powder. Add this mixture to your melted chocolate and butter. Whisk your egg whites and pinch of salt with the rest of the caster sugar (30 g) to snowy peaks. Slowly fold your whites to your chocolaty mix until completely incorporated. Then pour into your cake tin and cook for 25 minutes (if the end of your knife comes clear, your cake is cooked). Yes, it is as simple as that.

Tip: when your cake is completely cool, dust the top with cocoa powder