Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.

Grease a 27cm/ 10.5 inches round springform pan with a piece of butter orcooking spray, then line base and side with parchment paper.

In a bowl, mix together the almond flour and baking powder. Set aside.

Using an electric mixer, beat the eggs for 3 minutes or until the volume of the eggs double in size.

In the meantime, place the chocolate, sugar, butter and heavy cream in a thick bottomed saucepan and whisk over medium heat until the chocolate melts and homogenize with the other ingredients. Set aside to cool down a bit.

Gradually, add the melted chocolate mixture to the beaten eggs and stir gently with a wooden spoon to incorporate all together.

Drizzle the almond extract.

Fold in the almond flour mix and stir well to incorporate the batter together.

Spoon the batter into the prepared springform pan and bake for 25 minutes. Set aside to completely cool down.

Remove the cake from the springform pan and peel away the parchment paper.

Dust the cake with some icing sugar (powdered sugar) and serve with a dallop of whipped cream just upon serving, optional but I do recommend it as it balances the chocolatey doze of the cake.

The cake stays moist and delicious for days, so you can make it ahead of time and wrap it and store it at room temperature.