Preheat the oven to 325˚F (160˚C), and line the bottom and the sides of an 8-inch (20-cm) round cake pan with parchment paper.

In a bowl, sift together the almond flour, cocoa powder and salt, and set it aside.

Place the chocolate and butter in a medium heatproof bowl. Heat over a pot of barely simmering water until it is melted, about 2 minutes. Take it off the heat once it is melted – don’t overheat it.

Whisk in the egg yolks until they’re well blended. Add in the almond flour mixture and mix to incorporate them. Add in half the sugar, whipping cream, vanilla and coffee extracts, and mix until cohesive. Set this aside while you make the meringue.

Beat the egg whites in the mixer with a whisk attachment on high speed for about a minute, until a little foamy. Add in the remaining sugar in two to three additions, and beat until medium peaks form.

With a rubber spatula, fold a third of the meringue into the chocolate mixture until it’s incorporated. Last, gently fold in the rest of the meringue. When you fold the first portion of the meringue into the chocolate mixture, you are lightening the batter, so when you add the rest of the meringue, you will minimize deflating the meringue. Always fold gently to preserve as much aeration as possible.

Pour the batter into the prepared cake pan and use an offset spatula to level the top. Place the cake pan onto a sheet tray.

Bake for 40 – 45 minutes, rotating the pan halfway through. It is done when a cake tester inserted in the center comes out clean. Cool it completely, add a dollop of crème Chantilly and dust with more cocoa powder before serving. The cake can be served chilled or at room temperature.