Preheat oven to 350°F. Butter and dust desired cake pan with cocoa powder. Set aside.
In a double boiler over simmering water (or a small saucepan placed into simmering water), melt chocolate with rum or coffee.
Chop almonds in a food processor with 1/2 tbsp sugar. Blend until only fine pieces remain.
In a large bowl or stand mixer, cream butter and 2/3 cup sugar. Add egg yolks. Scrape down sides as needed.
In a small bowl, beat egg whites and salt. When soft peaks form sprinkle with sugar and continuing beating until stiff peaks form. Add melted chocolate to butter and yolk mixture. Gently stir in with a rubber spatula. Add almonds and extract. Stir in 1/4 of the egg whites. Fold in 1/3 of the whites followed by 1/3 of the cake flour. Repeat until all egg whites and cake flour have been gently incorporated.
Add mixture to your prepared cake pan or pans.
Bake at 350°F for 20-25 minutes. When done, the cake should have puffed up, the edges should be clean pierced with a cake tester and the center should be slightly oily.
Rest in pan for 5-10 minutes. Turn out on a cooling rack to cool completely.
When ready to serve. Trim domed tops if desired. Dust with powdered sugar. Serve with optional strawberries and whipped cream.
Recipe source: Mastering the Art of French Cooking by Julia Child
Reine de Saba (Chocolate & Almond Cake) - https://www.bakedbyrachel.com/reine_de_saba_chocolate_almond_cake_julia_child/