Chocolate Cake Recipe

Mix (without blanching) the eggs, acacia honey, and granulated sugar.

Add to this mixture the sifted almond flour, flour, and cocoa powder, as well as the baking powder. Add the heavy cream and the rum.

Melt the dark chocolate 55% with the butter.

Mix everything together. Set this mixture aside in the fridge for 2 or 3 hours before baking.

Pour the batter into the greased loaf pan. Bake at 160°C for 45 minutes.

When the cakes are cold, place them in the freezer before adding the frosting.

Toast the almonds in the oven at about 170°C for 10 minutes. Then let them cool.

Melt the dark chocolate.

Add the cooled almonds and grape seed oil to the melted chocolate.