Start by mixing the almond flour, cocoa and sweetener in a bowl. Add the melted butter and stir until you get a crumbly mass that resembles wet sand. If the mixture feels too dry, you can add a little almond milk or cream to get the right consistency.
Press the mixture evenly into the bottom of a mold (about 20–23 cm). Make sure to press well so that the bottom holds together. Place in the refrigerator for at least 30 minutes so that it hardens.
In the meantime, prepare the chocolate filling. Chop the chocolate and place it in a heatproof bowl. Heat the cream until it almost starts to simmer and pour it over the chocolate. Stir slowly until the chocolate melts completely and you get a smooth, shiny ganache.
Let the filling cool slightly before pouring it over the cold base. Put the cake back in the refrigerator for at least 2-3 hours, preferably longer, so that it sets properly.
Serving & tips
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