Flourless Chocolate Cake | Intense & Moist

Preheat the oven to 185 °C top/bottom heat. Line a round springform pan (Ø 25 cm) with baking paper. Chop the dark chocolate into small pieces.

Fill a pot with about 250 ml of water and place a heatproof bowl on top (bain-marie), ensuring the bottom does not touch the water. Add the chopped chocolate and 50 g butter to the bowl and let it melt slowly while stirring until a smooth, liquid mass is formed (approx. 5–6 minutes). Then remove from heat.

Dissolve the instant espresso powder in 80 ml of warm water and add to the melted chocolate. Stir in the 5 eggs one by one. Add 80 g honey and 50 g baking cocoa and whisk everything together until a homogeneous mixture is formed. (Note: The remaining 20 g honey, 35 g cocoa, and 60 ml water will be used later for the glaze).