Melon Cake

In a medium saucepan, bring the milk to a simmer over medium heat

Remove from heat and let cool slightly

Separate the egg whites from the yolks and set aside

In a bowl, whisk together the flour and spices and set aside

In a small saucepan, melt the butter and chocolate chips over low heat

Whisk until smooth and set aside

Beat the egg whites until stiff peaks form and set aside

Add the dry ingredients to the melted chocolate mixture and stir until combined

Fold in the beaten egg whites and honey

Stir gently until well combined

Preheat oven to medium heat

Pour the batter into the prepared baking sheet and bake for 20 minutes or until the edges are lightly browned

Remove from oven and let cool slightly

Unmold onto a flat surface and cut into circles with the cookie cutter

Coating

Temper the chocolate

To do this, place a refrigerator over a saucepan of boiling water

Melt the chocolate, stirring gently with a wooden spoon

Pour the melted chocolate onto a flat surface and make sweeping motions with a spatula to temper it

Test the temperature by touching a small amount of the chocolate to the lower lip

If it feels warm, it's ready; if not, continue tempering until it reaches the correct temperature

Return the tempered chocolate to the bowl

Wash and dry the baking sheet, then line with parchment paper

Use two forks to bathe the melon cake in the chocolate

Drain excess chocolate and place on the prepared baking sheet

Let set in the refrigerator for 5 minutes or until the chocolate is firm.