For the cake:
180g 100% cacao finely grated. Suggestion, 100% Chulucanas Cacao
(Alternatively, use 260g of a dark chocolate like Chulucanas 70% dark chocolate Chef’s Drops, notes of raisins and plums and reduce the raw cane sugar by 80g)
250g unsalted butter
6 eggs
50g light muscovado sugar
125g raw cane sugar
100g ground almonds
For the icing:
250ml double cream
75g golden raw cane sugar
90g cacao, finely grated
25-cm springform cake tin