The French version of a chocolate cake - virtually flourless, a lot of chocolate. Made pour moi, for my birthday.

160g dark chocolate
100g butter
1/3 c unrefined sugar (I used coconut)
1/3 c flour (I used wholemeal spelt)
3 eggs, separated
pinch salt
4 tbsp jam

For the ganache
1/2 can coconut cream
100g white or dark chocolate

Preheat oven to 180C. Line a 20cm round tin with baking paper.
Melt chocolate and butter in a saucepan over low heat. Once melted, whisk in sugar, flour and egg yolks.
In a large bowl whisk the egg whites with a pinch of salt until soft peaks form. Fold the chocolate mixture into the egg whites until gently combined.
Transfer to your cake tin and bake for around 20 min until cooked through. Leave to cool in the tin for 10 min before turning out.
Heat the coconut cream in a small saucepan over low heat. Do not boil. Take off heat and stir in chocolate until fully incorporated and smooth. Refrigerate until set. My ganache turned out too runny so it became more of a sauce!
When cake is cool cut into 2 layers. Spread 2 tbsp jam on each layer. Spread some ganache on the bottom layer and place the other layer on top. Ice with ganache and decorate as you wish.