For the cake:

1. Preheat oven to 325ºF and place rack in center or oven. Butter pan or spray with coconut oil and line the bottom with parchment.

2. Grind almonds in food processor in two or three batches and add 1/3 cup coconut sugar in one of the batches. Combine all ground nuts in a large bowl.

3. Using a microwave-safe bowl (or a double boiler with simmering water) melt butter. When butter is melted, remove from microwave and stir in chocolate until it melts. If you need to put it back in the microwave, do so in 20 to 30 second intervals until all chocolate is melted. Set aside to cool.

4. In a stand mixer beat the egg yolks for about 5 minutes gradually adding 2/3 cups sugar. Beat until mixture is lemon colored and looks like creamy lemon pudding. Stir egg yolk mixture into chocolate in several batches. Add espresso and mix until fully combined. (I stirred the eggs yolks and chocolate mixture by hand. It is extremely dense.)

5. In a clean, dry bowl, beat egg whites with remaining ¼ sugar to firm peaks. Gently fold egg whites into the chocolate mixture using a rubber spatula.

6. Pour batter into the prepared pan and level the top. Place cake pan on a sheet pan and bake for 55 minutes. Check by inserting a toothpick. When it comes out clean, the cake is ready. You may need to bake it for a few minutes more.

7. Let cake cool for 20 minutes before removing from pan. Allow to completely cool before glazing.

For the Bacon

1. Preheat oven to 400ºF. Cook bacon for 15 – 20 minutes until crispy. Although optional, you can make bacon ribbons by placing raw bacon on a cooking rack and pushing it down between the metal strips of the rack. Let drain on paper towels and cool before dipping in chocolate.

For the Glaze

1. Using a microwave-safe bowl (or a double boiler with simmering water) melt butter. When butter is melted remove from microwave and stir in chocolate until melted. If you need to put it back in the microwave, do so in 20 second intervals until all chocolate is melted. Set aside to slightly cool before glazing cake and dipping bacon.

2. To glaze cake, spoon chocolate onto top of cake and use an offset spatula to smooth to about ¼ -inch from the edge of the cake. Let it drip down the sides.

3. To coat bacon, dip in bowl of chocolate and place on a wire rack over a piece of parchment to catch the drips. Let cool before decorating cake or serving.

4. Optionally, place bacon ribbons on top of cake just as you would if you were decorating with chocolate curls. Refrigerate finished cake until 30 minutes before serving. Best served at room temperature.

For the cake: 1. Preheat oven to 325ºF and place rack in center or oven. Butter pan or spray with coconut oil and line the bottom with parchment. 2. Grind almonds in food processor in two or three batches and add 1/3 cup coconut sugar in one of the batches. Combine all ground nuts in a large bowl. 3. Using a microwave-safe bowl (or a double boiler with simmering water) melt butter. When butter is melted, remove from microwave and stir in chocolate until it melts. If you need to put it back in the microwave, do so in 20 to 30 second intervals until all chocolate is melted. Set aside to cool. 4. In a stand mixer beat the egg yolks for about 5 minutes gradually adding 2/3 cups sugar. Beat until mixture is lemon colored and looks like creamy lemon pudding. Stir egg yolk mixture into chocolate in several batches. Add espresso and mix until fully combined. (I stirred the eggs yolks and chocolate mixture by hand. It is extremely dense.) 5. In a clean, dry bowl, beat egg whites with remaining ¼ sugar to firm peaks. Gently fold egg whites into the chocolate mixture using a rubber spatula. 6. Pour batter into the prepared pan and level the top. Place cake pan on a sheet pan and bake for 55 minutes. Check by inserting a toothpick. When it comes out clean, the cake is ready. You may need to bake it for a few minutes more. 7. Let cake cool for 20 minutes before removing from pan. Allow to completely cool before glazing. For the Bacon 1. Preheat oven to 400ºF. Cook bacon for 15 – 20 minutes until crispy. Although optional, you can make bacon ribbons by placing raw bacon on a cooking rack and pushing it down between the metal strips of the rack. Let drain on paper towels and cool before dipping in chocolate. For the Glaze 1. Using a microwave-safe bowl (or a double boiler with simmering water) melt butter. When butter is melted remove from microwave and stir in chocolate until melted. If you need to put it back in the microwave, do so in 20 second intervals until all chocolate is melted. Set aside to slightly cool before glazing cake and dipping bacon. 2. To glaze cake, spoon chocolate onto top of cake and use an offset spatula to smooth to about ¼ -inch from the edge of the cake. Let it drip down the sides. 3. To coat bacon, dip in bowl of chocolate and place on a wire rack over a piece of parchment to catch the drips. Let cool before decorating cake or serving. 4. Optionally, place bacon ribbons on top of cake just as you would if you were decorating with chocolate curls. Refrigerate finished cake until 30 minutes before serving. Best served at room temperature.