Preheat oven to 180 degrees C and grease a 23cm springform cake tin. Line with baking paper and grease the paper. Wrap the bottom of the cake tin with aluminium foil to prevent leaks.
Melt the chocolate and butter together over a double boiler. Remove from heat and stir in the brandy.
Put the almonds and 1/4 cup sugar in a food processor and process until finely ground. Add the salt and pulse once.
With an electric beater, beat the eggs until blended. Gradually add the remaining sugar and beat until light, about 5 minutes. Reduce speed and add the chocolate and almonds, beating until blended. Pour into the cake tin.
Place the cake tin in a roasting tin and add hot water to the roasting tin to come halfway up the cake tin. Bake 45 minutes, or until it tests done.