Set oven to 350 degrees. Butter a 10-inch springform pan.

Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).

Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.

Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes). Beat in almond extract.

With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.

In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.

Fold the whites into chocolate batter in three additions. Transfer to baking pan.

Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.

Cool cake completely in pan.

Cut around pan sides with a sharp knife to loosen, then release the sides.