170g almond flour 
6 tbsp + 1 tbsp cocoa powder, divided
½ tsp baking soda
3 eggs 
⅔ cup + ¼ cup honey, divided
¼ cup yogurt 
¼ cup hot water 
¼ cup olive oil + extra for greasing 
2 tsp vanilla 
pinch salt 
10g 100% dark chocolate 
⅓ cup heavy cream 

1. Preheat oven to 300F. Line a 9 inch spring foam pan with a parchment paper. Grease the sides with olive oil.

2. In a big bowl, transfer the almond flour. Using a sieve, sift 6 tbsp cocoa powder into the same bowl. Whisk it all together ensure no lumps are formed. Almond flour tends to contain moisture and hence notorious for lumping. Next, add in the salt and baking soda. Give it all a good whisk.

3. In a separate bowl, whisk the eggs. Then add in ⅔ cup honey, olive oil, yogurt, vanilla and water. Whisk until well combined.

4. Pour the wet ingredients into the dry ingredients. Whisk to combine well. Pour mixture into the prepared tin. Bake for 45-50 minutes or until a toothpick inserted in the centre comes out clean. When cooked, turn off the oven but sit the cake in the oven to cool for about 30 minutes. Allow it to cool completely on a counter top for another hour or so. Very gently run a knife through the edge and release the cake from the tin. Transfer to a cake stand.

5. For the topping, mix heavy cream and ¼ cup honey in a heavy bottomed saucepan. Bring to a simmer on low heat stirring constantly ensuring that nothing sticks to the bottom. Pour this mixture onto the dark chocolate bits. Allow to stand for 5 minutes and then whisk it. I prefer to cool it completely before adding 1 tbsp of remaining sifted cocoa powder. You can add additional cocoa powder for a thicker topping.

6. Top the completely cooled cake with the topping. Additionally, sprinkle some sifted cocoa powder or nuts or shaved chocolate!

Notes: 

• If you don’t have almond flour, you can blitz raw almonds (skin on) in the food processor. Just make sure you don’t accidentally turn it into almond butter by blitzing too much. It can get pasty real quick.

• It is essential to weigh the almond flour. This cake, since it made purely of almond flour, lacks gluten and hence any gluten structure formation.

• Do not open the oven before the 45 minute mark. Since there is no chance of gluten formation, a sudden change in temperature can make an uncooked cake to completely collapse. For good measure, I prefer to leave the cake in the oven as it cools. I find that this way, there are less chances of the cooked cake fo sink with a sudden shock in temperature change.