Honey-Chocolate Cake with Nuts

Ingredients

For the dough:

1 egg

150 g sugar

30 g margarine

1 tsp baking soda

2 tbsp honey

3 tbsp milk

400 g flour

3 tbsp cocoa powder

For the frosting:

1 egg

2 tbsp flour

100 g sugar

300 ml milk

300 g butter

Walnuts

For the glaze:

100 g chocolate

100 g butter

Mix all the dough ingredients, except the flour and cocoa, and melt over low heat. Cook until the mixture changes color. Remove from heat, add the flour and cocoa, and knead the dough. Roll out the pancakes in sections, cut out uniform 4-5 mm pancakes with a lid or other pancake cutter, and bake on a floured baking sheet very quickly, for a couple of minutes. Brush the flour off the cake layers with a dry brush or towel.

Cream: Beat the egg with sugar, add flour, and gradually pour in the milk, stirring constantly. Cook the custard in a double boiler or over very low heat, stirring constantly, until thickened. Cool. Then beat in the softened butter and add the custard mixture, spoonful by spoonful, whisking constantly.

Spread the cake layers with the custard, sprinkling with nuts. Leave at room temperature for 1-2 hours to allow the layers to soak.

Ice: Melt the chocolate and butter in a double boiler and pour over the cake. Refrigerate to set.

Enjoy!