• Preheat the oven to 190° Celsius
• Place the chocolate, butter, sugar and honey into a large glass bowl over a bain-marie
• Simmer the water over a medium temperature, and allow the ingredients to melt, stirring occasionally
• Mix to combine then remove from the heat and allow to cool slightly
• Add the milk and whisk to combine
• Add the egg yolks in one at a time, and whisk after adding each one until combined
• Add the almond flour and fold in
• Place the egg whites into a stand mixer bowl and whisk until stiff peaks form
• Add a third to the chocolate mix, and mix to combine
• Add another third in, and gently fold until there are no streaks of egg white
• Add the last third in, and gently fold until there are no streaks of egg white
• Carefully pour the batter into a 20cm loose bottomed cake tin that has been sprayed with cooking spray
• Give a few gentle taps on your worktop to release any air bubbles
• Place the tin into the oven and bake for 40 minutes
• Remove the tin from the oven, run a knife around the edge, and leave to cool in the tin
• Turn the cake out and either dust with cocoa powder to serve, or make the honey meringue to use as a frosting
• Garnish with raspberries if you want to

for the honey meringue:

• Place the honey, egg whites and salt into a glass bowl that fits over a bain-marie
• Whisk to combine and then place over the bain-marie with the water just simmering
• Continue whisking to cook the egg whites until the temperature reaches 80° Celsius *
• Transfer the meringue into a stand mixer bowl and whisk using a balloon whisk until cool **
• Ice your cake using a pallette knife
• This cake is best on the day you make it, but will keep for several days in an airtight container. The meringue will hold its shape for a day. Serve with cream if it is too dry.