Preheat oven to 350 degrees.

Melt chocolate, either in double-boiler or microwavable bowl.

Add butter, one tablespoon at a time, until completely melted into chocolate.

Set chocolate aside and let come to room temperature.

Cream eggs, salt, vanilla extract, and almond extract together with a mixer until egg gets light and frothy.

Add sugar slowly, while beating.

Beat eggs on high for 10-15 minutes, or until the mixture is thick and creamy. It should behave like a thin batter.

Mix or sift together flour and cocoa powder.

When the chocolate liquid has come back to room temperature, blend it in with the egg mixture until it's completely mixed.

Add flour mixture in two parts, stirring just until the flour is wet.

Pour into a greased 8x8 glass pan.

Bake for 35-40 minutes, or until a toothpick inserted halfway to the middle of the pan comes out almost clean.