Preheat oven to 180C. Line a spring form cake tin with non stick baking paper.
Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly.
In the mean time place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl. Whisk to combine well and break up any lumps (at least 1 minute). Add chia seed jelly and whisk until well combined. Pour into lined cake tin.
Bake in oven for 35-40 minutes or until it bounces back when pressed in middle. Let the cake cool for 5-10 minutes in the tin. Finish cooling on a wire cooling rack.