Melt the chocolate in a glass bowl above steam, together with the rape seed and almond oils. Take care that chocolate does not scorch. When two third of it has melted, you can remove it from the steam – with continuous stirring, the rest of the chocolate will melt, too.

Mix the eggs and the honey with a hand mixer. Add the almond flour, the cocoa powder and the scraped insides of the vanilla sticks as well as the baking powder and a pinch of salt.

Pour the melted chocolate and mix it all until the pulp reaches a creamy consistency. When it has, add the coarsely chopped almonds.

Pour the thus prepared dough into the prepared tin and bake it at 160 °C for 40 minutes. Give it at least 30 minutes to rest before serving.