A cake recipe for all foodies:
Finely chop chocolate in a blitz chopper or almond grinder. Separate the eggs. Cream soft butter, half honey and one egg yolk with the whisks of a mixer. Whip both egg whites and salt until stiff. Add remaining honey, 1 egg yolk and rum, whisking throughout. Pour egg whites mixture on top of egg yolks mixture form. Add finely ground, sifted vanilla, spelt, almond kernels and chocolate on top, folding it all in with a pastry scraper. Spread the dough on a greased baking tray. Bake at 175 degrees for 15-20 minutes. Cut cake on the spot into triangles (about 5 cm long), cool.
For the icing, melt 100 g chocolate and butter in a hot water bath. Brush triangles with it, top with halved almond kernels. Sprinkle with the remaining grated chocolate.
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