Ingredients: 120 g (4.2 oz) dark chocolate 70%, 130 g (6 tablespoons) honey, 2 eggs, 375 g (3.1 cups) whole wheat flour, 150 ml (5 oz) dense crème fraîche (or classical whipping cream), 100 g (3.53 oz) butter (and 15 g – 0.5 oz – more for the mold if you don’t use a silicon one), 80 g (½ cup) brown sugar, 100 ml (6 and ½ tablespoons) olive oil, 2 pinches of grated nutmeg, 1 teaspoonful of cinnamon powder, 1 teaspoonful of ginger powder, 1 tablespoon aniseed, 2 level teaspoons baking powder, 1 teaspoon salt.
Preheat the oven to 180°C, grease the mold with butter or use a silicon mold.
Method: melt the chopped chocolate over low heat in a bain-marie. When it starts melting, add the butter and right after the honey and milk stirring. You get a smooth and oily mixture, and you have to take it off the heat before it starts to boil.
Sift the flour, baking powder, salt, spices and pour the crème fraîche (or cream). In a separate bowl whisk the eggs white with sugar. Add the butter, honey and chocolate mixture, use an electric mixer to mix until you get a dense cream. Pour this dense cream over the flour, baking powder and spices, and amalgamate.
Mix for at least 4 minutes up to get a firm and thick mixture. Pour in the cake mold and cook in the oven for 50 minutes. Check with a toothpick while cooking, when it will come out dry the cake will be ready.
Before taking out of the oven, wait for it to cool down. Serve with fresh whipped cream, chopped nuts or chocolate.