Step 1

Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)

Step 2

Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water).  Set aside.

Step 3

In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.

Step 4

Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.

Step 5

Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.

Step 6

Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.