Heat the oven to 350.

Grease an 8-inch springform pan and line the bottom with a parchment round. Put the chopped chocolate into a bowl and set over a saucepan of simmering water to melt the chocolate (this will prevent burning the chocolate). Stir a couple of times. Once the chocolate is melted, whisk in the oil slowly and in a stream. Add ⅔ of the cup of sugar and whisk until fully combined.

Remove from the heat and whisk in the salt, vanilla, almond flour and egg yolks. Whisk this thoroughly to fully combine.

Beat the egg whites in a clean metal bowl with the remaining sugar until stiff peaks form. Take a spoonful or so of the chocolate mixture and fold into the egg whites GENTLY - you do not want to deflate the egg whites. Then add the rest of the chocolate mixture and continue folding gently to combine. You will not fully incorporate the two and that is ok. You want white streaks in there. Just don't overfold it or you'll have a flat cake.

Bake for about 40-45 minutes on the middle rack in the oven. When it is finished baking, turn off the oven and crack the oven door, about ½ way open. Leave the cake to come down in temperature in the cracked oven for minimum 30 minutes but up to an hour. This is my biggest tip - bringing the temperature down slowly helps to firm up the cake and also minimize cracking and sinking in a cake like this with no flour. Cool completely then on a rack before removing the sides.