Preheat the oven to 350F , Butter and Flour an 8-inch round fluted pan with a removable bottom
, tapping out the excess.
Whisk the egg whites with the granulated sugar
until medium-stiff peaks form .
Meanwhile , fill a medium sauce pan with an inch of
water and bring to a simmer . Combine the chocolate and butter in a heatproof bowl and set over the simmering water . Melt
, stirring occasionally . Remove the bowl from the saucepan .
Beat I yolk into the chocolate mixture to temper it . Beat in the remaining yolks , then beat in the confectioners
sugar , almond flour and all purpose flour until well mix .
the third of the whipped whites and beat well to loosen the chocolate mixture . Gently fold in the remaining whites just until
combined . Pour into the prepared pan and gently spread evenly .
until puffed and a knife comes out almost clean, about 17 minutes (The hot chocolate will continue to bake evn outside the
oven) Let cool in the pan on a wire rack for 10 minutes (not completely) , then invert onto the rack . Carefully flip
the cake right side up . Let cool completely . Dust with cocoa powder .