Chocolate cake

Mix together the eggs, honey and sugar without blanching.
Sift together the ground almonds, flour, baking powder,and cocoa powder, then add to the mixture.
Combine with the cream.
Add the melted EQUATORIALE NOIR 55% chocolate and butter.
Store in the refrigerator for a few hours before baking.
Pour the mixture into a 25 × 8 × 8cm frame.
Dip a knife in melted butter and cut a slash lengthways down the cake’s center.
Bake at 320°F (160°C) for 45 minutes.
Allow the cake to cool, remove from the pan and leave in the freezer for a while.

Melt the dark chocolate with the grape seed oil and chopped roasted almonds.
Heat to 115°F (45°C) then temper at 75°F (25°C).
lmmediately use the mix to glaze the chocolate cake.