Mix the eggs, honey, and sugar without whisking.
Sift together the rice flour, starch, and 20 g Valrhona Dutched Cocoa Powder, then add to the mixture along with the almond flour and baking powder.
Next, add the cream.
Finally, add the 45 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves and melted butter.
Pour the batter into the molds lined with baking paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process.
Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.
If it comes out clean, the cake is done.
Place the cake on a rack and leave it to cool.