Start by melting the unsweetened chocolate and unsalted butter together. You can do this in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts. Stir until smooth and glossy, then set aside to cool slightly.
In a separate bowl, whisk together the almond flour, powdered sweetener, and a pinch of salt. This will ensure that the sweetener is evenly distributed throughout the cake.
In a large mixing bowl, beat the room temperature eggs until they are frothy. This step is crucial as it incorporates air into the batter, helping the cake rise.
Slowly pour the melted chocolate mixture into the eggs while whisking continuously. This will prevent the eggs from scrambling. Mix until well combined.
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a cooling rack to cool completely before frosting or serving.
