Preheat oven to 350°F; spray a 9-inch springform cake pan with pan spray.
Place chopped chocolate in a small saucepan and melt over very low heat, stirring frequently. Once melted and smooth, remove from heat, transfer into a large mixing bowl, and let cool.
While chocolate cools, place yolks and honey in another large mixing bowl. Whip on high until light and fluffy, about 5 minutes.
Meanwhile, combine almond flour and salt in a small bowl and set aside.
When yolks are light and fluffy, gently fold yolks into cooled chocolate mixture, followed by the vanilla and almond extracts. Then, gently fold the almond mixture into the chocolate/yolk mixture and set aside.
In a clean and dry mixing bowl, beat the egg whites to medium peaks, about 2-3 minutes with an electric mixer. Add 1/3 of the whipped egg whites to the chocolate mixture and fold in thoroughly to lighten the chocolate mixture. Continue to fold in the remaining egg whites, in two portions, into the chocolate mixture until the batter is light and evenly colored with no white sections remaining.
Transfer batter to the prepared cake pan and spread evenly, taking care not to flatten the batter too much. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
Let cool, then loosen the edges of the cake from the pan before removing the pan ring. Serve with powdered sugar or whipped cream, if desired.
