Chocolate Crown

Method

1. Take the butter out of the refrigerator one hour beforehand so that it is at room temperature.
2. Preheat the oven to 160ºC.
3. Beat the eggs, sugar, and honey without whipping them.
4. Mix the flour, chemical leavening agent, and cocoa powder, and sift the mixture.
5. Once the mixture has been sifted, slowly pour it into the bowl with the eggs while stirring.
6. Add the ground almonds.
7. Beat the butter at room temperature until it has a softened texture.
8. Mix the softened butter with the unwhipped liquid cream and stir well.
9. Add the butter mixture to the batter and stir well until you obtain a homogeneous batter.
10. Melt the chocolate in a bain-marie and incorporate it into the batter.
11. Grease the mold with a little butter and lightly flour it.
12. Fill the mold with the batter.
13. Bake at 160ºC for about 45 minutes.

Prepare the chocolate coating

Note:

1. Attention: the coating must be generous, because a lot is lost when pouring it over the cake, and we cannot run short when coating it. Collect any leftover coating, as it can be frozen.
2. It is better for the cake to be slightly chilled from the refrigerator so that the coating sets well.
3. Keep the butter at room temperature.
4. Beat the butter at room temperature until it has a softened texture.
5. Melt the chocolate in a bain-marie.
6. Mix the two ingredients until they have a semi-liquid texture.
7. Place the cake on a rack with a tray underneath.
8. Pour the coating over the cake.