Chocolate Honey Cake with Plum Jam and Hazelnuts

Heat 140 g butter, sugar, and honey in a bowl over a water bath for about 2 minutes until everything is melted (the bowl must not touch the water).

Once the ingredients are well combined, whisk in the eggs continuously with a whisk.

Remove from heat and gradually stir in the flour mixed with 20 g cocoa and baking soda. First, stir with a whisk, and as soon as the mixture becomes too firm, transfer the dough to a work surface and knead until smooth with your hands.