Beat the eggs with the sugar to get a frothy cream, then with the help of an electric mixer, incorporate the flour, baking powder, and honey.

Finely chop the chocolate, almonds, and dates, add them to the eggs and flour cream (adding, if necessary, two tablespoons of milk to make the dough more workable), and mix well.

Pour the mixture into a pan covered with parchment paper and level it well, then also add some dates, cut in half, on top of the cake as a decoration.

Bake the cake in a 180°C preheated oven, and cook for about 40 minutes.

Remove the cake from the oven, and let it rest for at least 5 minutes, then take it out on a serving plate, and let it cool.

The cake you will get is very dense and sweet: serve it in small slices, perhaps accompanying it with a dollop of unsweetened whipped cream.

The cake keeps well, for a few days, wrapped in foil.