Preheat oven to 180 degrees Celsius (or 160 Celsius for fan forced) using middle rack in the oven. Butter the bottom and side sofa 9-inch (22cm) spring form pan and dust with extra cocoa powder.
In a medium saucepan, combine the chocolate, 2 tablespoons cocoa powder and butter. Cook, stirring constantly, until the butter and chocolate are melted.
Gently whisk until smooth. Remove from heat and set aside to cool.
In an electric mixer, whisk together the egg yolks, sugar and vanilla until well blended and pale in colour.
Stir in the cooled melted chocolate mixture and almond meal into beaten eggs.
Beat egg whites on low speed until frothy. Increase speed of mixer and beat egg white sun until soft peaks start to form.
Gently fold the beaten egg whites into the chocolate/egg yolk/almond meal mixture in three additions. Do not over-mix as this will beat the air out of the eggs.
Pour the batter into the prepared pan.
Bake until the cake a tester inserted into the centre comes out with moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and cool cake in pan completely.
Note: this cake is amazing straight out of the pan but, if you have some time up your sleeve, wrap cake in plastic wrap and freeze for at least 24 hours before using. This will help improve the texture of the cake.
To make the glaze, boil the cream and honey then pour over the chocolate. Let the mixture stand for 1 minute then stir until a ganache forms.
Cover the surface with plastic wrap and allow to cool for 30 minutes until it thickens.
To assemble, place the cake on a rack over a baking sheet with sides and pour glaze over the cake.
Decorate with chocolate decorations.