Flourless Chocolate Cake

Cut the chocolate into small pieces. Then preheat the oven to 185 °C and prepare a round cake tin (⌀ 25 cm), lining it with baking paper.

Next, melt the chocolate. Prepare a larger pot, pour about 250 ml of water into it, and a heatproof bowl that can be inserted into the pot without touching its bottom. Place the pot with water over medium heat, put the chopped chocolate and butter into the bowl, and insert the bowl into the pot. In this way, let the chocolate and butter slowly melt over hot steam. Stir the mixture constantly to prevent it from burning. Once it is completely liquid (after about 5–6 minutes), turn off the heat and remove the bowl from the pot.

Now, dissolve the instant coffee in 80 ml of warm water and pour the resulting mixture into the melted chocolate. Then gradually crack 5 eggs into the chocolate, add honey and cocoa, and mix everything thoroughly (preferably with a whisk).