Chocolate Honey Cake with Powidl & Hazelnuts

Heat 140 g butter, granulated sugar, and honey in a bowl over a water bath for about 2 minutes until everything is melted (the bowl must not touch the water).

Once the ingredients are well combined, whisk in the eggs continuously.

Remove from heat and gradually stir in the flour mixed with 20 g cocoa and baking soda. First, stir with a whisk, and as soon as the dough becomes too firm, transfer it to a work surface and knead until smooth with your hands. Preheat the oven to 180 °C (top/bottom heat).