First off, melt the chopped up chocolate. You can use the double broiler method. But, I used the microwave one, checking and stirring the chocolate in the microwave safe bowl every 25-30 seconds - it took about 70 seconds for it toe melt nicely. Then set it aside to cool a bit.

Then, preheat the oven to 350 degree

Grease an 8/9 inch circular baking tray and line the bottom with parchment paper.

Take five eggs (out of the 6) and separate them. Adding the whites to one bowl and the yolks to another.

Using a handheld electric mixer, beat the whites till fluffy and peaks form and set aside.

Add the single whole egg to the bowl with the five yolks. Also add in the brown sugar. And, using the electric mixer, beat well till the mixture is stiff enough that a trail forms in it (about 2-2.5 minutes).

Add 1 tablespoon of the egg whites to the egg yolks/brown sugar mixture. Also add in the chocolate and almond flour and beat well with the mixer.

Set the mixer aside. Using a spatula, fold in the remaining egg whites into the chocolate/yolks/brown sugar mixture till well incorporated. This is key! Please be gentle with it at this point.

Using the spatula, spoon the mixture into the baking tray and bake for 40-45 minutes till cake has a crust on top and sides pull away from cake pan slightly. Remove from the oven and let cool completely (I very gently coaxed the cake out of the cake pan and let it cool on a wire rack).

Make the ganache by adding the chocolate and coconut milk to a sauce pan and stirring while heating - making sure the chocolate melts and mixture doesn't get too hot or burns. When chocolate is melted and mixture is well blended, set aside to cool some.

Melt the strawberry jam in the microwave for about 20 seconds so it's spreadable and using a brush, brush the cooled cake with the melted strawberry jam.

Then, pour chocolate ganache on top of cake.

I then melted some milk chocolate and white chocolate and using a toothpick, swirled it up but this is optional and you can just go with the ganache topping.