PREPARING CHOCOLATE MIX

1. Brush the bottom and sides of the pan with avocado oil, making sure to coat it all the way to the rim. Dust the inside of the pan with sugar, rotating the pan to coat the entire surface, then tap out the excess. 
2. Combine the chocolate, avocado oil, water, and amaretto in a medium heatproof bowl. Fill a medium saucepan with 1 inch of water and bring to a simmer over medium-low heat. Reduce the heat to maintain a gentle simmer and set the bowl over the saucepan.  
3. Stir until the chocolate is just melted and the mixture is smooth. Remove from heat and set aside to cool for 10 minutes. 
4. Whisk in the almond flour, egg yolks, and vanilla extract until the mixture looks smooth and glossy. 

MAKING THE MERINGUE

1. Beat the egg whites and salt with an electric hand or stand mixture on high speed until the whites form soft peaks.  
2. Add ¼ cup sugar slowly, while still beating, then continue to beat until the meringue is glossy, smooth, and holds a medium peak.  

ASSEMBLE CAKE AND BAKE

1. Place the crisper plate into the air fryer basket. 
2. Select the Preheat function, adjust temperature to 300°F, then tap Start/Pause. 
3. Fold the meringue into the chocolate mixture in 3 additions, gently folding each time to maintain the airiness of the meringue. 
4. Pour the batter into the prepared pan and smooth the top. Sprinkle the surface with the remaining 1 tablespoon of sugar. 
5. Place the pan onto the preheated crisper plate. 
6. Select the Bake function, adjust temperature to 300°F and time to 30 minutes, then tap Start/Pause. 
7. Remove the cake when a cake tester or toothpick inserted into the center comes out with a few moist crumbs. Place cake onto a wire rack to cool completely. It will gradually fall and slump in places, this is normal. 
8. Run the edges of the cake with a small paring knife or an offset spatula to help remove the cake from the pan, then serve.