Preheat the oven (top/bottom heat:180 °C). Line the base of the spring-form tin with baking paper. Separate the egg whites from the yolk. Whip the egg whites with erythritol and salt until stiff. Whip the egg yolks with vanilla extract until foamy. Stir in the ground almonds, cocoa powder and baking powder to the egg yolk mixture, occasionally adding almond milk and coconut oil. Little by little, fold in the whipped egg whites and pour the resulting mass directly into the tin. Bake in the centre of the oven for around 30 minutes then allow to cool. 

Top And Bottom Heat Oven Temperature: 180 °C

Meanwhile for the cream, remove the stone from the avocado, place the pulp into a tall bowl and puree with cocoa powder and erythritol.

Remove the greaseproof paper from underneath the cake and structure the cream on top of the cake. Decorate the cake by forming a crescent shape on top with black currents, blueberries, cocoa nibs and edible petals.