Preheat oven to 160C (325F ). Place the chocolate and butter in a saucepan over low hear and stir until melted and combined . Cool slightly, then pour into a bowl. Stir in the egg yolks, sugar and almond meal.
In a separate bowl, whisk the egg whites until firm peaks form. Fold the eggwhites into the chocolate mixture until just combined.
Spoon the mixture into a 22cm (9”) springform cake tin greased and lined with non stick baking paper.
Bake for 1 hour 5 minutes or until cooked when tested with a skewer. Cool completely in the tin.
Run a knife around the edge of the cake and remove from the tin. Dust with pure icing sugar.