Honey Cake

1

In a medium saucepan, heat the whole wheat flour in water for 5 minutes or until it dissolves and the mixture thickens

Let it cool down

2

Separate the egg whites from the yolks and reserve

In a separate bowl, mix together the all-purpose flour and spices and reserve

In a small saucepan, combine the baking soda, milk, and egg yolks

Mix well and reserve

Beat the egg whites until frothy and reserve

3

Add the dry mixture to the reserved chocolate mixture, then add the cocoa powder and mix well

Add the baking soda mixture and mix again

Finally, add the egg whites and honey and mix until smooth

With a spatula, mix carefully until it becomes homogeneous

4

Preheat the oven to medium temperature

Pour the batter into the prepared cake pan and bake for 20 minutes or until the edges start to release from the sides

Remove from the oven and let cool down

Unmold onto a flat surface

With the cookie cutter, make circles and reserve

Cobertura

1

Temper the chocolate (see page 29)

2

Wash the cake pan, dry it thoroughly, and line it with parchment paper

With two forks, dip the honey cake in the chocolate

Drain the excess and place it back into the cake pan

Let it sit in the refrigerator for 5 minutes or until the chocolate hardens.