300g dark chocolate

160g rapeseed oil 

6 large eggs, separated

150g coconut sugar or other sugar/sweetener of your preference 

45g coconut flour

2 tbsp cacao powder 

2 tsp vanilla bean paste or seeds scraped from 2 vanilla pods

2 tsp baking powder

2 pinches sea salt

For the filling: 

250g mascarpone, room temperature

50g dark chocolate, broken into small pieces

2 tbsp honey, maple syrup, agave or icing sugar 

For the chocolate ganache: 

200ml double cream, at room temperature

150g plain chocolate, broken into small pieces 

For the garnish:

80g chopped candied pecans or chocolate shavings