1. Reserve a little of the specified butter for greasing the dish; use the rest in the following steps. Preheat the oven to 170 °C; line the base of a 24 cm springform tin with baking paper and butter the sides.
2. Melt the dark chocolate with the butter over steam or in the microwave, stir until smooth and let it cool slightly.
3. Separate the eggs; whisk the yolks with half the sugar for 5 minutes until foamy, then stir in the chocolate, ground almonds and cocoa powder.
4. Whisk the egg whites with a pinch of salt, gradually adding the remaining sugar, until you have a glossy, stiff meringue; fold it into the chocolate mixture gently with a spatula in three batches.
5. Smooth into the tin and bake for 40-45 minutes; the top will crack slightly and the centre stays moist (a few moist crumbs may stick to a skewer).
6. Let it cool completely in the tin, then remove and serve dusted with icing sugar.
Tip: A flourless, and therefore naturally gluten-free, cake from the island of Capri; legend has it a pastry chef forgot to add the flour - it's best with whipped cream or vanilla ice cream and stays moist for 3-4 days.
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