Melt the chocolate, honey, and butter in a heat-proof glass bowl over a saucepan of simmering water to create a double boiler effect. Remove from the heat and stir in the almonds.
Beat the egg whites and yolks separately. Add the beaten egg yolks to the chocolate mixture and then slowly fold in the beaten egg whites. Alternatively, beat the eggs in a food processor until pale, then add to the melted ingredients and ground almonds.
This cake has a very moist texture. To make a lighter cake add 1/4 tsp of bicarbonate of soda.
Bake in an 8-inch cake pan for 50 minutes to 1 hour.