If you have whole, slivered, or other almonds, and a high powered blender or food processor, please toast your almonds to release the oil/fragrance for about 15 minutes at 310, and then grind into a meal (but not into a butter; you may need to "pulse" instead of blend to achieve this); otherwise, buy almond meal at your grocery. Preheat an oven to 310°F and line the bottom of a 9-inch spring form pan with parchment paper. Slowly melt the chocolate and butter over a double-boiler. In a stand mixer with a whisk attachment (or with a hand mixer), whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined. Add the ground almonds and whisk until combined. Add the eggs one at a time, mixing well after each. Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top. Bake for 50-60 minutes. A note about oven temperature: Make sure your oven is not hotter than 310 (or the temperature you intend to maintain through baking) when starting. You will avoid the "muffin top" problem I had by doing so; mine started at 325, so the cake puffed, and then the oven fell to 310, so it then sank, creating a two layered situation on the sides where the heat effected it most. It did take a full 60 minutes at a true 310. Serving: I'd recommend an unsweetened whipped cream, ice cream if serving the cake warm, and/or creme fraiche or mascarpone cheese with raspberries or fruit of your choice.

I made again 10/21/20 for picnic with Jane: Carefullly kept at 310. Came out perfectly.