1. Separate the egg yolks from the whites, mix the yolks with sugar, and leave for 15 minutes. 2. Once the sugar dissolves, add slightly warmed butter, vanilla, and salt, and beat the mixture into a foam. Whip the egg whites until stiff. 3. Melt the chocolate in a double boiler and mix with cognac. 4. Add the ground almonds and chocolate to the beaten mixture, then sift in the flour with the baking powder. Gently mix everything together. Add the whipped egg whites and carefully mix again. 5. Pour the batter into a well-greased ring mold and bake for about 70 minutes in a preheated oven at 180°C (356°F).