INGREDIENTS

280 g butter (soft)

4 cl espresso

2 tbsp honey

200 ml milk

110 g cocoa powder

200 g all-purpose flour

300 g fine sugar

1 tsp baking powder

1 vanilla bean (seeds)

2 eggs (room temperature)

300 g dark chocolate

200 ml heavy cream

cacao nibs (for garnish)

Preheat oven to 180°C Circo Therm®. Give parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat at 70°C until butter is melted using the frying sensor.

In a large bowl, first sieve cocoa powder and all-purpose flour and then whisk together with fine sugar, baking powder, and seeds from the vanilla bean.

Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.

Divide dough evenly and pour into 2 springform pans using a spatula. Bake in the preheated oven at 180°C Circo Therm® for approx. 25 min.

In the meantime, roughly chop dark chocolate and put into a large bowl. Give remaining butter to the bowl. Heat heavy cream in a saucepan to 90°C until it bubbles using the frying sensor. Next, pour hot heavy cream over chocolate and remaining butter. Stir until fully combined and set aside to cool for approx. 8 - 10 min.

Release the cake and cut the tops off if they are not even. Spread a generous amount of the chocolate mixture onto the first cake base. Place the second cake base on top and cover the whole cake with remaining chocolate ganache. Sprinkle cacao nibs on top for garnish. Serve with a cup of coffee or tea. Enjoy!