Chocolate Honey Cake with Nuts Recipe

In a saucepan over low heat, combine eggs, salt, sugar, honey, and butter. Stir constantly until the sugar and butter have completely dissolved without boiling the mixture.

Once dissolved, add baking soda to the mix. Continue stirring, and as the mixture starts to foam, remove it from the heat.

Gradually incorporate flour and cocoa into the mixture until you achieve a very soft dough. Finally, add the chopped walnuts.

Divide the dough into four pieces, or your desired number of layers. Roll each piece very thinly on parchment paper to form squares of approximately 25x25 cm (10x10 inches).

Bake the layers in a preheated oven at 180°C (356°F) for 7-9 minutes. After baking, cut the layers in half while they are still warm.

In a bowl, whisk together egg yolks, sugar, and cornstarch. Gradually add hot milk while whisking continuously.

Cook this mixture over low heat until it thickens. Remove from heat and stir in the melted white chocolate and vanilla until smooth. Blend with an immersion blender for a silky texture.

Cover with plastic wrap directly on the surface and let it cool completely.

Once the custard base has cooled, combine it with mascarpone cheese and whip until fluffy and well combined.

Layer the cake by alternating the layers of cake with the cream. Reserve some cream for decoration.

Leave the top layer without cream, gently press it with a board weighted down, and let it rest at room temperature for a couple of hours.

Afterward, remove the weight, apply a layer of the reserved cream, and refrigerate.

Before serving, decorate the top with additional cream and a dusting of cocoa powder.