Get two small or medium mixing bowls. Make sure one of them is COMPLETELY oil free, as you will be using it to whip egg whites. I always wash the bowl before using it, just in case.
Place the softened butter in the other bowl, and using a spatula, mix it until it is smooth.
3 Tablespoon unsalted butter
Add the almond flour and stir until completely combined.
1/2 cup almond flour
Add the egg yolks, and put the egg whites in the other (super duper clean) bowl.
Mix the egg yolk almond flour mixture well, and add the melted chocolate.
Stir until combined, and set aside.
Using a (super duper clean) hand mixer, start beating the egg whites.
Once the egg whites start to foam up a bit, add 1/3 of the sugar at a time, beating well after each addition.
1/4 cup granulated sugar
Beat until stiff peaks form.
Add about 1/4 of the whipped egg whites to the chocolate mixture, and fold in until well combined.
Add half of the remaining egg whites and gently fold in, and then add the remainder and gently fold in.
Pour into the cake pan, and bake at 350 for a little over 30 minutes, or until a toothpick comes out clean.
Remove the springform and peel away the parchment paper.
Allow to cool and eat with a dollop of whipped cream.