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1
Preheat oven to 375 degrees.
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2
Butter a 10-by-3-inch round or springform cake pan.
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3
Line bottom with parchment.
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4
Butter parchment.
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5
Dust with fine breadcrumbs or flour.
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6
Shake out excess.
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7
To make cake: Grind nuts to a powder in a food processor.
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Set aside.
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9
Break up chocolate and melt in the top of a double boiler over shallow, warm water on moderate heat.
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10
Transfer to a bowl and let cool.
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11
Meanwhile, in the bowl of an electric mixer, beat butter until soft.
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12
Gradually add honey; beat until smooth.
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13
Add egg yolks, two or three at a time, beating until mixed after each addition.
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14
(The mixture will look curdled, but it is O.K.)
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15
Add nuts.
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16
In another bowl, beat egg whites with salt until whites barely stand up when the beater is raised.
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17
Fold egg whites into chocolate in three batches.
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18
Pour into pan.
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19
Bake at 375 degrees for 20 minutes.
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20
Reduce temperature to 350.
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21
Bake for 50 minutes more, until a cake tester comes out clean.
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22
Remove and let cool.
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23
Remove from pan.
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24
With a long sharp knife, level top.
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25
To make frosting: Break up chocolate.
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26
In a saucepan over medium heat, cook cream until it forms a skin on top.
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27
Add chocolate, reduce heat to low and stir with a whisk until smooth.
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28
Transfer to a bowl and stir occasionally until cool and slightly thick.
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29
Pour icing over cake and smooth top and sides until covered.
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30
Serve immediately, or store overnight at room temperature.
