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. Use your fingers to break up any clumps of almond flour.
Melt the chocolate in a bowl set over a pot of simmering water or in a double boiler (alternatively, microwave the chocolate in 30 second intervals, stirring between each, until melted).
In a stand mixer with the paddle attachment (or using hand beaters), 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 18-20 minutes, rotating the pan halfway through, or until the cakes have risen and the tops are dry and crackled on top. Let the cakes cool in the pan set on a cooling rack for 10 minutes (the tops will slump as they cool). Transfer the cakes to a cooling rack and let them cool completely.
Serve the cakes on their own, or with a dollop of whipped cream and some fresh berries, if you'd like!