Break the chocolate into pieces and let it melt in the microwave on the lowest setting in about 5 minutes with 2 tablespoons of water (stir once in between so that nothing burns). If a microwave is not available, melt the chocolate in a hot water bath.
Separate the eggs. Mix the butter with the melted chocolate and stir the mixture until smooth. Then add the egg yolk, powdered sugar, almonds and flour one after the other and stir in as well. Beat the egg white to a firm egg white and carefully fold into the chocolate mass.
Grease a springform pan and pour the batter into it. Place in the preheated oven (170 ° fan oven) and bake for about 25 minutes. Then carefully remove the cake from the mold and let it cool down.
If you like, you can now pour melted couverture on top and decorate with flaked almonds.
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