Place the chocolate in a bowl and microwave until softened.

Grease a cake pan and set aside.

Preheat the oven to 350°F (180°C).

Add the butter to the chocolate and microwave again until melted.

Using a hand whisk, mix the butter and chocolate together, then add the egg yolks one at a time, mixing well after each addition.

Add the almond flour, pinch of salt, and cardamom, and mix well. Then add the splashes of brandy and vanilla extract.

Beat the egg whites with an electric mixer until stiff peaks form, then gently fold them into the chocolate mixture using a silicone spatula if possible.

Pour the batter into the greased cake pan, using the spatula to help, and place it in the preheated oven at 350°F (180°C).

Bake for about 30 minutes. Baking time may vary depending on your altitude, so check the cake as it rises and test for doneness with a wooden skewer.

Remove from the oven once set and immediately turn out of the pan.

Decorate as desired.