Line a 9-inch diameter round cake pan with a piece parchment paper and butter lightly.

Preheat oven to 350°F.

Using a mixer, cream together the sugar, eggs, melted butter, salt, and vanilla extract until light and fluffy, about 3 minutes.

Stir in the cocoa and flour, then blend well.

Stir in the almonds, scrape the batter into the prepared pan, and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a rack for 15 minutes, then invert to remove from pan. Remove parchment paper, and let cool completely.