Step 1

Position a rack to the center of the oven and preheat to 350°F.

Step 2

In a heat-proof bowl, combine 113 grams of semi-sweet chocolate, 170 grams of unsalted butter, 165 grams of granulated sugar and 28 grams of dutch-processed cocoa powder.

Step 3

Place this bowl in a medium pot with a few inches of water in it. Bring the pot to a simmer and use the double boiler method to melt all of the ingredients together. Stir often, and if it looks a bit grainy, don't worry.

Step 4

While that is melting, zest as much orange zest as you can and set aside. Add two tablespoons of fresh orange juice to a large bowl. Add the egg, egg yolk, 2 tablespoons of heavy cream and 1 teaspoon of orange zest and whisk together to combine.

Step 5

When the chocolate mixture is fully melted, pour a few tablespoons into the egg mixture to help temper the eggs so they don't curdle. Whisk that together, add a few more tablespoons, whisk together again, then pour the egg mixture into the chocolate mixture. Stir to combine.

Step 6

Add 120 grams of almond flour, 1/2 teaspoon of salt and 1/4 teaspoon of baking soda and stir into a batter.

Step 7

Chop up the remaining 113 grams of semi-sweet chocolate and add it to the batter. This is crucial for a crispy-crackly top!

Step 8

Pour the batter into a parchment-lined 9-inch tart pan.

Step 9

Using either a blender or a spice grinder, pulse 1/4 cup of rosemary leaves into a fine, aromatic powder. This should leave you with about 2 tablespoons of finely ground rosemary.

Step 10

Add the remaining orange zest, ground rosemary and 2 tablespoons of turbinado sugar to a small bowl. Use your fingers to press the sugar, rosemary and citrus together. It should become a bit more wet and smell amazing.

Step 11

Sprinkle this sugar on top of the cake.

Step 12

Bake the cake at 350°F for 25-27 minutes, or until the top appears dry.

Step 13

Let the cake cool for 20-30 minutes before slicing! Serve with ice cream, salt and olive oil on top (optional, but so so good).