Preheat oven to 180°C (350°F)
Butter a baking tray and line with parchment paper.
Melt the chocolate and butter separately in a bain-marie (water bath) and set aside.
Sift flour, cocoa and baking powder, then add almond powder and mix well.
Whisk together the eggs, sugar and honey, without trying to whiten them.
Add the dry ingredients and mix well.
Pour it the whipping cream, lukewarm melted butter, and mix. Then, finish by adding the lukewarm melted chocolate and thoroughly mix everything together.
Pour onto baking sheet and bake for approx. 15 min.
Once cooled, cut a 23 cm (9 inches) disc. You can bake it in a cake ring, but it's easier to control the thickness of the sponge chocolate cake on a baking sheet. The video shows both methods.