Preheat the oven to 350˚F. Line 8 muffin cups with paper liners.
In a small bowl, whisk together the almond flour, cocoa powder, baking powder and salt.
Melt the chocolate in a bowl set over a pot of simmering water or in a double boiler. (Alternatively, the chocolate can be melted in the microwave. Microwave on high for 30 seconds, and then stir. Keep repeating until the chocolate is melted.)
In a stand mixer with the paddle attachment, beat the butter and sugar on high speed until the butter is light and fluffy, about 1 minute. Scrape the sides. Add the eggs, one at a time, until incorporated. Continue beating until the mixture is light in color and smooth, about 1-2 minutes. Mix in the vanilla.
With the machine running on medium, slowly add the chocolate. Beat until well combined. Scrape down the sides, and add the flour mixture. Beat until just combined.
Divide the batter among the prepared muffin cups, filling them three-quarters of the way full (an ice cream scoop with a lever works great for this job). Bake 17-20 minutes, rotating the pan halfway through, or until the cakes have risen and the tops are crackled and no longer shiny. Let cool in the pan set on a cooling rack for 5 minutes (as they cool the tops will slump slightly). Transfer the cakes to a cooling rack and let cool completely. Do Ahead: The cakes can be stored in an airtight container at room temperature for up to 3 days.
Serve the cakes on their own, or with a dollop of whipped cream and a sprinkle of fresh berries.