250 ml of water
1/2 cup of sweet grass
10 thyme leaves
4 cinnamon sticks
150 g of almond flour
250 ml of honey
20 g of dark chocolate chips
600 g of wheat flour
200 ml of warm milk
6 g of baking soda
400 g of dulce de leche
25 g of dark chocolate chips
100 g of chopped nuts (optional)
1 tablespoon of instant coffee powder
500 g of hydrogenated chocolate
250 ml of water
1/2 cup of sweet grass
10 thyme leaves
4 cinnamon sticks
150 g of almond flour
250 ml of honey
20 g of dark chocolate chips
600 g of wheat flour
200 ml of warm milk
6 g of baking soda
400 g of dulce de leche
25 g of dark chocolate chips
100 g of chopped nuts (optional)
1 tablespoon of instant coffee powder
500 g of hydrogenated chocolate
In a bowl, combine the water, sweet grass, thyme leaves, almond flour, and honey
Let it cool and set
Let it sit for a while and reserve
In a stand mixer, beat together the honey and dark chocolate chips
Gradually add in the wheat flour and let it mix until well combined
Finally, add in the baking soda dissolved in warm milk
Keep mixing until a dough forms
Distribute the dough into prepared honey cake molds greased with melted butter and dusted with dark chocolate chips
Bake in a preheated oven at medium temperature for 15 minutes
Let it cool and then demold
Optional filling: mix together dulce de leche, dark chocolate chips, and chopped nuts
For coffee flavor, substitute the nuts with instant coffee powder
Cut the honey cake in half and fill
Melt the hydrogenated chocolate according to the package instructions, mixing well until smooth
Dip each honey cake into it
Place them on parchment paper and let them dry.
