grease an 8-inch loose bottom cake pan. To make the pie dough, sift the flour and unsweetened cocoa into a bowl and rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar and ground almonds. Add the egg yolk and sufficient water to make a soft dough.
Roll the pie dough out on a lightly dloured work counter and use to line the prepared pan. Let chill for 30 min. Preheat the oven to 325 degrees.
To make the filling, put the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk in the cream cheese, gtound almonds,cream,unsweetened cocoa, and vanilla extract until well combined.
Add the egg whites in a large bowl and whisk until stiff but not dry. Stir a little of the egg white into the cheese mixture, then fold in the remainder. Pour into the pastry shell. Bake in the oven for 1 hour 30 minutes, until well risen and just firm to the touch.
Carefully remove from the pan and dust with confectioners' sugar.