2 eggs

140g sugar

20g honey

40g milk

120g low-gluten flour

20g cocoa powder

4g baking powder

120g unsalted butter

1: Sift together the low flour, baking powder, and cocoa powder.

2: Melt the unsalted butter in a bowl with hot water.

3. Preheat the oven to 190°C.

1: Beat the eggs in a bowl with a whisk.

2: Add sugar to the eggs and mix well.

3: Add the honey and milk and mix well.

4. Add the butter and mix well.

5. Add low-gluten flour, baking powder, and cocoa powder and mix well.

6. Pour them into the mould, and take them in the oven at 190 degrees for 20-25 minutes.

7. Take it out of the oven and let it cool, sprinkle it with icing sugar.

1 egg

2 tbsp cocoa powder

100g of low-gluten flour

1: Heat the cocoa powder, milk, butter, and sugar in a small saucepan over low heat until the butter and sugar have melted.

2: Then crack in the eggs and stir gently to combine.

3: Mix the low-gluten flour and baking powder and sift through a sieve.

4: Gently stir with a spatula to form a thick, smooth batter, and leave it to rest for 10 minutes.

5: Brush the muffin pan with vegetable oil and place over the fire on minimum heat. Pour in a spoonful of batter on each side, cover, and heat evenly on both sides for 4 minutes.

6: Drizzle the muffins with jam or honey, condensed milk, and fruit to your taste, and serve while still warm. 

1. Mix the low flour, cocoa powder, and sugar, and sift.

2. Beat the eggs, add the milk and mix well.

3. Add the melted butter and mix again.

4. Add the mixture to the powder.

5. Mix until the batter is smooth.

6. Heat a pan and spoon in about 35g of batter.

7. Fry until it is golden brown on both sides.

1 egg

1. Separate the egg whites from the egg yolks.

2. Cover the egg white bowl with plastic wrap and refrigerate.

4. Pour in the milk and stir well.

5. Sift in the low-gluten powder and cocoa powder.

6. Stir into the paste

7. Take the egg white out of the fridge and whip them until they form large bubbles and add a third of the sugar.

8. Beat until fine, add a third more

9. Pour in the last remaining caster sugar.

10. Beat out small sharp corners.

11. Add one-third of the beaten egg whites to the egg yolks

12. Mix well and pour into the egg white bowl

13. Brush the bottom of the pan with oil, pour in a spoonful of cake batter, and cover with a lid. The surface does not have that much moisture, watch it solidify before turning over.