Prep. Time 15′         Serves 6

For the cake:

  • 250g good quality chocolate with 60% cocoa content or higher
  • 2 tbsp honey
  • 550g 35% fat cream
  • 2 tbsp instant coffee
  • 2 pinches of cinnamon

For garnish:

  • Whipped cream
  • Hazelnuts
  • Caramel
  • Red berries
  • Powdered sugar
  • Cocoa


  1. Grate the chocolate to melt it more easily.
  2. Place the chocolate pieces in a bowl for a bain-marie.
  3. Add the honey and pour in 150g of cream (out of the total 550g).
  4. Over low heat, let it sit for a while, stirring regularly to melt the ingredients.
  5. Allow the melted chocolate to cool.
  6. Line a 20 cm circular mold with detachable sides with parchment paper.
  7. Place the remaining cold cream in the mixer bowl, add the coffee and cinnamon, and beat for a few minutes until thickened.
  8. Pour the thick cream into the chocolate mixture and gently fold to combine, forming a smooth mixture like a silky cream or mousse.
  9. Pour the chocolate mixture into the prepared mold, smooth the surface, and freeze without moving the container until set for 2-3 hours.
  10. Invert the dessert onto a serving plate.
  11. Remove the ring and the base of the cake and carefully peel off the parchment.
  12. Cut the cake into slices and serve with a dollop of whipped cream, forest berries, and sprinkle with powdered sugar and cocoa.


Source: Argiro Barbarigou