Pre heat oven to 150°C. Prepare a 22cm round cake pan with baking paper, line your base and sides.
In a small bowl, blend cocoa with boiling water and stir until completely smooth.
In a medium heat proof bowl, combine chocolate and butter. Place bowl over a saucepan of gently simmering water, stirring and making sure the water doesn’t touch bottom of the bowl.
Remove from heat, blend in cocoa mix, almond meal, egg yolk and sugar.
In another bowl, using an electric mixer, beat egg whites until they become light and start to form peaks. Lightly fold through into the chocolate mixture - be careful as you don’t want to break the air in in the egg whites.
Place cake into prepared cake tin and place in oven and bake for 1hour and 45 minutes or until skewer comes out completely clean.
Cool cake for 15 - 20 minutes before taking it out of the cake tin.
Serve with fresh fruit or plain popcorn and runny caramel sauce.