Preparation

Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to touch.

Preheat oven to 350?F. Butter inside of a 9-inch springform pan.

Place egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar. Using a handheld mixer, beat egg whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and extract into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake for 40 minutes or until puffed and beginning to crack on top.

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Cool completely on a wire rack. Once cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar.