Step 1

Preheat the oven to 350°.

Step 2

Add the egg whites and ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.

Step 3

Put the chocolate into a glass or metal bowl and cook over a double boiler until completely melted. Set aside.

Step 4

Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.

Step 5

Add 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.

Step 6

Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.

Step 7

Lastly, fold in the chilled meringue until combined.

Step 8

Prepare a 10” springform pan with butter and cocoa powder.

Step 9

Pour the batter into the prepared pan and bake at 350° for 40 to 42 minutes.

Step 10

Cool completely and dust with powdered sugar.