Start by making the butter cream. In a stand mixer fitted with the whisk attachment, add the butter (cut into pieces) and powdered sugar. Add the honey as well, and beat on high speed until creamy.

While the cream is mixing, combine the almond flour and all-purpose flour until well blended. Separate the egg yolks from the whites. I needed 7 yolks to reach the right weight.

Add the egg yolks to the butter cream one at a time. After adding half the yolks, mix in half of the flour mixture. Then add the remaining yolks and beat well. The batter will be quite thick at this point.

Chop the dark chocolate with a knife into small pieces, like coarse crumbs. I recommend chopping it finely for a better texture. Next time, I might use 7 ounces (200 grams) instead of 10 1/2 ounces (300 grams) for a lighter texture.

Reduce the mixer speed and add the chopped chocolate to the batter. Mix for a few minutes. Meanwhile, add the baking powder and cocoa powder to the remaining flour mixture.

Remove the bowl from the mixer and continue by hand. Sift the dry ingredients into the batter and gently fold them in with a spatula, working from the bottom up to avoid deflating the mixture. The batter will be dense, so you’ll need some effort. Preheat the oven to 325°F (160°C) so it’s ready when you bake.

Beat the egg whites with the granulated sugar until stiff peaks form, then gently fold them into the batter. The mixture will become smoother but still thick, so use a spatula to spread it in the pan.

Butter and flour a 10-inch (26 cm) cake pan. Transfer the batter to the pan and spread it evenly, being careful not to deflate it. Bake on the lower rack of a convection oven at 325°F (160°C) for 50–55 minutes.