Mix all the above ingredients in a large bowl until it comes together like a stiff dough and roll into balls. Taste to adjust (add more honey for sweetness or almond butter)
Cover with 2 layers of melted chocolate (I've used 100g of dark chocolate buttons and 3 tblsp of butter, melted until smooth and silky) and set in the fridge/freezer after each layer. Drizzle with more chocolate, sprinkle mix of almond and pistachio crumbs and dust with edible gold.
Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round cake tin. Cut the butter into pieces and put into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze. Sprinkle over some chopped pistachios (optional) then leave to cool.