Honey Cake

Fry 500 g of unsalted butter with 2 cups of water in a saucepan over medium heat for about 20 minutes, until the butter grains dissolve and the mixture thickens

Let it cool down

Let it cool down completely

Beat the egg whites until stiff and set aside

Mix the flour and spices into the cooled-down butter mixture

Add the melted chocolate, baking soda dissolved in milk, and egg yolks to the mixture

Finally, add the honey

Mix gently

Butter with butter and dust with all-purpose flour small cake molds with a diameter of 6.5 cm

Place the cake molds onto a baking sheet, filling each one with 2 tablespoons of dough

Bake in a preheated oven at 180°C for 20 minutes or until the edges of the dough start to separate from the molds

Remove from the oven and let it cool down slightly

Then, unmold the cakes and place them on a surface

Prepare the glaze: melt the chocolate drops over simmering water in a saucepan

Mix well

Turn off the heat, but do not remove the saucepan from the simmering water

If the chocolate hardens, reheat it by adding hot water to the saucepan and repeating the process

Dip each cake into the glaze, tapping gently with the spatula to remove excess glaze

Allow to drip on parchment paper

Yields 100 units

Calories per unit: 134.