In a bowl sift the flour, cocoa, salt and baking powder.

In another bowl, or as I, in a food processor, pour the almond flour (I ground almonds in a coffee grinder), 50 g of powdered sugar and butter, stir until smooth, using mixer or food processor. Add remaining powdered sugar, the seeds of the vanilla pod, mix well. While continuing to whisk, add one egg yolks.

Then add the cocoa mixture, flour, salt and baking powder, mix until smooth. High-temperature shape with a diameter of 32 cm (mine was 30 cm, so the cake came out higher than it should be) grease with butter.

In the form put the resulting dough. Bake the cake in a preheated 180 degree oven for 6 minutes, then lower temperature to 130 degrees and leave for another 30 minutes ( mine took a little less time).