Preheat your oven to 325°F (160°C) and butter a 10-inch springform or tart pan.

In a microwave-safe bowl, combine chopped chocolate and unsalted butter; microwave in short bursts, stirring until melted and smooth.

Stir in granulated sugar and almond extract, then gently fold in almond flour.

Crack in the eggs one at a time, whisking after each addition until smooth; let batter rest for 30 minutes.

Pour the batter into the prepared pan, smoothing the top evenly.

Bake for 50-60 minutes until the top is firm with cracks but not shiny.

Let the cake cool on a wire rack; dust with powdered sugar before slicing.