The whole point here is in the dough: we won't touch it with our hands at all, and there is no need to knead anything. Cooks in a pan in just 40-45 minutes! Cook for a holiday or just to please your family!
Ingredients:
honey
butter
milk
flour
sugar
salt
soda
cocoa powder
vanilla sugar
* chocolate for decoration
Cream preparation:
First, let's prepare the cake cream. In a saucepan or saucepan, mix 3 tablespoons of flour and 7 tablespoons of sugar, 1 egg and about half a glass of milk (in total we need 0.5 liters of milk). Stir until smooth, add the remaining milk and place on the stove.
Heat the mixture, stirring constantly with a whisk, over high heat. As soon as we begin to thicken, we reduce to the minimum temperature, and cook for a few more minutes, stirring constantly. The cream is cooked for 7-10 minutes. Remove from the stove, transfer to a bowl - let it cool. As soon as it cools down a little, add 200g of whipped butter. Add vanillin / vanilla sugar to the cream if desired. If you want the cream to be chocolate, then add cocoa.
Dough preparation:
Put 4 tablespoons of honey in a saucepan and place on the stove. As soon as the honey begins to boil, add 1.5 teaspoons of baking soda. Stir and continue heating. The mass will foam very strongly - it should be so. As soon as the mixture becomes amber brown, add 110 grams of softened butter. As soon as the oil dissolves and the mixture starts to boil, remove it from the stove.
4 eggs and beat with 4-5 tbsp sugar and 0.5 tsp. salt. Then add the honey-butter mixture, 2 tablespoons of cocoa powder, 10 tablespoons of sifted flour. We knead the dough, in consistency it turns out like pancakes.
Put 3 tablespoons of dough in a frying pan, level it over the surface (to make it like one big pancake) and cook on both sides under the lid. The cake is prepared quickly, easily turns over with a spatula, like a pancake. I did not grease the pan with anything, since I have it new and with a non-stick coating. From the specified amount of ingredients, 5 cakes are obtained (for a frying pan diameter of 24 cm).
As soon as the cakes have cooled down a little, we collect the cake. Coat the cakes with custard. As a decoration, you can use grated chocolate, or crumbs from the cakes, crumbled into crumbs (cakes in the pan are not perfectly even, you can cut them off). We leave for 3-4 hours so that our chocolate honey cake is soaked.
The cake turns out to be very soft, tender, not dry - delicious! Perhaps someone will say that this is not a honey cake, but a chocolate cake. But I am still inclined to believe that this is a honey cake, or rather its variety, because our cakes are based on honey.
Bon appetit, my dears!
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