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Preheat the oven to 170°C (static) and line a cake baking tin (15cm) with parchment paper.
In a bowl add the wet ingredients first, whisk together the eggs, honey, oil, melted dark chocolate, and orange zest until smooth.
Add the dry ingredients: ground almonds, baking powder, and a pinch of salt over the wet mixture.
Gently fold everything together until just combined (don't overmix).
Pour the batter into the prepared tin and bake at 170C for 35 minutes.
Once ready, turn off the oven and keep the door semi open, let cool down the cake in it for 10-15 mins.
Remove the baking paper and transfer the cake on a baking rack to cool down completely, then slice.
Optional: to decorate the cake position the cooling rack net on top and sprinkled the top of the cake with icing sugar, to create a lovely patter.