Heat the oven to 170 degrees. The chocolate and butter melt in a water bath. Do not get too heat the mixture. Once the chocolate has melt - remove from heat. Also, you should always remember that water should not touch the bottom of the pan (bowl) that holds the chocolate.

Add chocolate mixture to sugar and eggs. Stir.

Add the almond. Stir.

Last add the flour with the baking powder. Mix well.

In shape with a diameter of 24 cm (I used confectionery paper, but you can just grease the pan with butter and sprinkle with flour) pour our dough. The author advises bake in the oven for 30 minutes at a temperature of 170 degrees, then reduce temperature to 160 degrees and bake for another 15 minutes. But this time I was little, I was baked to a dry splinter. So be guided by your oven.