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Preheat oven to 325 degrees. Spray a 9-inch springform pan with non-stick cooking spray. Set aside.
Microwave butter and chocolate with 30-second intervals, stopping and stirring until smooth and melted. Add vanilla, stir, and set aside.
In a large bowl, whip egg whites on low until foamy, then increase mixer speed to medium-high and whip while slowly adding ½ cup of the sugar. The whites should become white and glossy. Set aside.
In another bowl, beat egg yolks and remaining sugar for about 3 minutes on medium-high, until thick and pale yellow. Add the chocolate mixture, mixing just until incorporated, then the almond flour, cocoa, and salt. Mix again, just until incorporated. Use a rubber spatula to scrape the bowl, making sure it is well mixed.
Add about ⅓ of the egg whites to the chocolate mixture and mix just until no streaks of white are visible, then add this mixture into the rest of the egg whites. Fold in the chocolate until no streaks remain.
Put the batter into the prepared pan and smooth the top with an offset spatula. Bake for 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool for 15 minutes, then carefully remove the side of the pan and let cool completely. Serve slices with a dusting of powdered sugar or berries and whipped cream.