Preheat oven to 175–180 °C.

Separate yolks and whites into 2 large mixing bowls.

Add 2 tbsp honey and 2 tbsp sunflower oil to the bowl with egg yolks and whisk together until foamy. Then add baking powder, spelt flour, and cocoa powder and mix to form thin batter.

Put batter aside for and whisk egg whites until stiff. Once stiff, carefully add ½ to the batter and mix thoroughly. Then add the remaining ½ and carefully fold into the batter.

Prepare a Teflon baking pan (25 cm × 30 cm). Pour the batter into the pan and bake in a preheated oven for 10–12 mins at 175–180 °C.

Let cool for at least 35–40 mins after baking.

Meanwhile, pour 150 ml of water into a small pot and bring to a boil over medium heat.

In a larger mixing bowl, mix cream cheese, protein powder and erythritol.

Once the water starts to boil, add agar powder and mix over medium heat until completely dissolved. This will take approximately 30 seconds.

Next, pour the contents of the pot into the bowl with cream cheese and mix well to form the filling.

Once the base cools down, spread the filling over it and then let chill in the fridge for at least 8–12 hours.

When the filling solidifies, make a double boiler to melt chocolate: take 2 pots or a pot and a bowl (preferably stainless steel or glass). The bottom of the smaller pot or bowl must not touch the bottom of the larger pot. Pour some water in the larger pot and bring it to a simmer. In the meantime, break the chocolate into pieces. Once the water is boiling, turn the heat down to medium, place the smaller pot or bowl in the larger one and fill it with the pieces of chocolate and coconut oil. Let slowly melt over hot steam while stirring constantly.

Evenly pour the melted chocolate over the filling and allow to set for at least 1 hour.

Cut into pieces and serve.