Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) springform pan and line the bottom with parchment paper. Set aside.

Place the chocolate and butter in a small saucepan over low heat or microwave-safe bowl and stir gently (or 30 seconds at a time in the microwave) until melted. Set aside.

In a medium bowl, whisk together the egg yolks and ½ cup (4oz/115g) of sugar until thick and pale, then stir in the chocolate mixture, brandy, almond flour, and salt.

Using a stand mixer or handheld electric mixer, whip the egg whites in a medium bowl until soft peaks form, then add the remaining ½ cup (4oz/115g) sugar, one tablespoon at a time, and continue to whip to stiff, glossy peaks.

Fold in half of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining whites.

Spread the batter evenly into your prepared pan and bake for 35-45 minutes, until a skewer inserted into the center has a few moist crumbs attached. Let cool and set for at least 4 hours before serving. Dust with cocoa powder and serve with a little whipped cream. Store in an airtight container at room temperature for up to 3 days.