Heat the oven to 180°C. Put chocolate and butter in a saucepan and, on a very low fire, stir untill melted and smooth (I actually did this au bain marie. Felt safer to do it that way). Set aside.
Mix eggyolk and the sugar and whisk untill light and creamy. Add the chocolate mixture, almonds, salt and flour and mix with a spatula.
Whisk the eggwhites untill forming stiff peaks. Add the sugar slowly untill the mixture is shining. Mix the eggwhites through the chocolate mixture with a spatula.
Grease 6 ovenproof dishes or cups or ramekins of about 250 ml each. Put the mixture in and put them in an ovendish. Pour hot water into the dish so the ovenproof dishes are halfway in the water. bake for 25 minutes or untill they are done. They should be baked on the edges and outside but still slightly soft on the inside. Serve with whipped cream.