Summary

Ingredients

• Butter, soft, for greasing
• 75 ml water
• 1 tablespoon honey, clearer
• 75 g semi-sweet chocolate
• 150 g butter, soft
• 175 g suar, fine
• 3 egg (s), separated
• 115 grams flour
• 0.5 teaspoon ½ baking powder
• 6 tablespoon cocoa powder

For the glaze:

• 150 ml cream
• 175 g semi-sweet chocolate
• 1 tablespoon sugar, fine
• 75 g butter, soft

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Instructions

1. Preheat the oven to 180 degrees. Grease an approx. 20 cm long flat baking pan well with butter. Bring the water with the honey to a boil. Remove the saucepan from the hob and stir in the chocolate. Mix the butter and 150 g sugar together. Add the yolk, the sifted flour mixed with the baking powder and the cocoa, mix everything well and stir into the chocolate mixture.
2. Beat the egg whites until stiff and beat with the rest of the sugar until they are firm and shiny. Draw under the chocolate mass. Put in the pan and bake for 40 minutes. Let the cake cool for 10-15 minutes before removing it from the mold, then let cool down completely.
3. For the glaze, bring the cream to the boil in a small saucepan. Remove the saucepan from the hob, add the chocolate, sugar and butter and stir until the chocolate has melted. Slowly pour the icing onto the cake and distribute it evenly. Let the glaze dry. The glaze (granache) looks pretty runny, but it becomes firm (not hard) and tastes very fine.