Grease and line a 22cm or 8" cake tin, I used a springform. Preheat oven to 150°C or 300°F fan forced.
Place almonds in 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 cake tin and place into the middle of your oven.
Bake for around 20 min. Carefully feel the centre of the cake to ensure it is set. Grain free baking is dependent on individual ovens. You want the torte to only *just* set in the middle so that it is still moist. Let it sit for 5 min before serving warm or chill in the fridge for a fudge consistency.