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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Melt chocolate by double boiling or over low heat.
Roast, then chop walnuts roughly.
In a bowl, cream together butter, sugar and honey. (Photo #1)
Gradually stir in beaten eggs and blend until smooth and even. (Photo #2)
Mix in the melted chocolate.
Mix in the sifted dry ingredients and 70g of the walnuts, in that order. (Photo #3)
Fill small boat-shaped molds with the batter 4/5 full. (Photo #4)
Sprinkle 30g of the walnuts over the surfaces. Bake in a preheated oven at 180 °C (365 °F) for about 12 minutes until brown. (Photo #5)
After cooling, sprinkle generously with confectioners’ sugar.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 7 |
14 cakes |
290kcal |
60 minutes |
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| butter |
70g |
| sugar |
60g |
| honey |
20g |
| whole eggs |
100g |
| chocolate |
40g |
| cake flour |
40g |
| cocoa powder |
10g |
| walnuts |
100g |
| confectioners’ sugar |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
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