Preheat the oven to 350°F. Spray the bottom and sides of a 9-inch round springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper, then spray the paper with a little more cooking spray. Set aside.

Place the chocolate chips and butter in a large bowl. Microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until completely smooth and melted. Set aside to cool.

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the egg whites and sugar on medium-high speed until stiff peaks form, about 5-7 minutes.

Add the vanilla extract, almond extract and egg yolks to the cooled chocolate mixture. Whisk until smooth. Whisk in the cocoa powder and salt until combined.

Using a rubber spatula, carefully fold ⅓ of the egg whites into the chocolate mixture to loosen it up. Fold in the remaining egg whites, taking care to maintain as much air as possible.

Pour the batter into the prepared pan. Bake for 40-45 minutes until the surface is cracked and dry. A toothpick inserted in the center will have a few moist crumbs.

Remove from the oven and immediately slide a knife around the edges of the pan. Let the cake cool for 10-15 minutes. Run a knife around the sides of the pan again to loosen the cake, then remove the springform pan. Transfer the cake to a serving plate to cool completely.

The cake will collapse in the center as it cools. This is normal and expected! Dust with cocoa powder before serving.