Grease and line a medium sized rectangle baking dish. Preheat oven to 150°C or 300°F fan forced.
Place almonds in to a clean, dry mixer bowl, mill for 10-20 sec/speed 8/MC on, until almonds are a fine ground. Set aside.
Without cleaning the bowl, add the dark chocolate and mill for 10 sec/speed 8/MC on.
Scrape bowl down, ensuring to loosen the chocolate from the bottom of the bowl. Add coconut oil, coconut sugar, vanilla and salt to mixer bowl. Melt for 3 min/50°C or 120°F/speed 2/MC on.
Insert butterfly and set timer for 1 min/speed 2.5/MC off. Slowly add eggs one at a time.
Set timer for 40 sec/speed 3/MC off. Slowly add reserved almond meal to mixture.
Pour mixture in to prepared dish and place into the middle of your oven.
Bake for around 25 min or until cake is fully set. Grain free baking is dependent on individual ovens. Allow the cake to cool completely.