In a separate bowl, whip the egg white to stiff peaks
Add the melted chocolate, orange juice and zest, ground almonds to the yolks and mix well
Fold in half of the whipped whites until incorporated.
Fold in the remaining egg whites and carefully mix until smooth
Tip into the pre-prepared cake tin and bake for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. If using 2 tine cooking time will be more like 30 minutes depending on your oven.
Remove from the oven and cool in the tin
For the icing/decoration
Once the cake is cool, remove from the tin, take off the paper and make the icing
Melt the chocolate, almond milk and coconut oil together over low heat
Stir in the coconut sugar if using
Whisk together
If the mix is very soft, transfer to a plastic tub and cool in the fridge for a few minutes until it has firmed up a little and is more manageable
Split the cake in half and spread the bottom half with some of the icing.
Scatter over a few berries
Place the top half of the cake over the filled base
Spread the remaining icing on top of the cake
Garnish with berries of choice, cacao nibs and edible flowers. I used Raspberries, Blueberries and Primroses. I also added a few candied Almonds.