Instructions:

• Step 1: Prepare the Filling - Preheat your oven to 350°F (175°C). In a food processor, combine the raw almonds, powdered sugar, and cinnamon. Pulse until the mixture resembles a fine meal. Add the egg yolk, vanilla extract, and rose water (if using) to the almond mixture. Blend until well combined. Melt the butter and chocolate together and mix it into the almond mixture until smooth.
• Step 2: Layer the Phyllo Dough - On a clean work surface, lay out your first sheet of phyllo dough. Brush it generously with melted butter using your pastry brush. Place another sheet on top and repeat the buttering process. Continue layering until you have six sheets stacked, all buttered.
• Step 3: Add the Filling - Spread half of the chocolate almond filling evenly over the layered phyllo dough. Carefully roll the dough into a log shape, starting from one end. Once rolled, shape the log into a spiral to create the signature 'snake' look. Place it in the center of your springform pan.
• Step 4: Create the Second Layer - Repeat the layering and buttering process with the remaining six sheets of phyllo dough. After buttering the final layer, spread the remaining chocolate almond filling on top. Roll it up again and place it over the first spiral in the pan.
• Step 5: Bake the Cake - Brush the top of the cake with any remaining melted butter. Bake in your preheated oven for 30-35 minutes or until golden brown and crispy. Let it cool in the pan for about 10 minutes before carefully removing it.
• Step 6: Serve and Garnish - Drizzle honey over the top of the cake and dust with powdered sugar. Finish with a sprinkle of chopped pistachios and a few dried roses for a picturesque presentation.