Directions

1. Step

In a bowl, combine 2 eggs. A pinch of salt, 70g sugar,1 tbsp liquid honey, 30ml milk, 65g flour, 10g cocoa powder. Mix well with an electric mixer until smooth.

2. Step

Grease a baking pan with a bit of vegetable oil and line it with baking paper. Pour the chocolate base mixture into the pan. Bake at 170°C (340°F) for about 25 minutes. Set aside to cool.

3. Step

In a separate bowl, add 3 whole eggs. A pinch of salt, 10g sugar Beat until well combined. Add 260ml warm milk, 180g flour, and the remaining cocoa powder, then mix. Gradually add the boiling water (160ml) while stirring until smooth.

4. Step

Add 60g liquid honey and 25ml vegetable oil to the cocoa batter and stir well. Heat a frying pan over medium heat and lightly grease it with vegetable oil. Pour a portion of the batter into the pan, spreading it evenly, and cook each side until set. Repeat with the remaining batter to make several thin layers.

5. Step

In a bowl, mix together 250g cream cheese, 90g powdered sugar 150g Greek yogurt, 20g liquid honey, Beat until smooth and creamy. In another bowl, whip 200ml of 33% cream until frothy, then fold it into the cheese mixture.

6. Step

Place the baked chocolate base on a serving plate. Spread the prepared cream filling over it, then add a layer of the cooked cocoa batter. Repeat layers, ending with the cream filling on top. Smooth the final layer and chill in the fridge before serving.