Made with almond flour, grated chocolate, cinnamon, clove, and allspice. The recipe for this cake was inspired by an old Austrian classic called a “Rehrucken” which translates to “saddle of venison”. The original was flourless and glazed with melted chocolate. It was baked in a very specific cake tin which mimicked a tied-up roast. I found this recipe in a wonderful baking book by an Austrian Jewish immigrant whose family fled Austria just prior to WWII. The original cake is available by special order.