Using an electric mixer, beat yolks, sugar and vanilla for 5 to 6 minutes or until thick and creamy. Gradually beat in chocolate mixture until combined. Add cocoa, flour, milk powder and almond meal. Beat on low speed until just combined.
In a separate bowl, beat egg whites until just-firm peaks form. Fold 1/2 the egg white into the chocolate mixture (chocolate mixture will be quite thick at this stage). Fold in remaining egg white. Pour mixture into prepared pan. Place on a baking tray. Bake for 45 to 50 minutes or until cake is just firm to touch. Cool completely in pan.
Make Salted Caramel Sauce: Place sugar, butter and cream in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the sugar is dissolved and mixture is combined. Bring to a simmer. Simmer for 2 minutes. Remove from heat. Stir in salt. Drizzle cake with 1/2 the sauce. Sprinkle with extra sea salt. Serve with remaining sauce and cream or ice-cream.