•        Flourless Chocolate Sponge cake

1.     Grinded the pecans in a food processor. Transfer into a bowl. Add in the cocoa powder. Give it a quick mix. Set aside.

2.     Preheat oven at 160°C/320°F.

3.     Separate the eggs. 2 yolks are used for the cake batter, 3 yolks are used for the custard later.

4.     In the one large mixing bowl, add 2 egg yolks  and sugar. Mix vigorously until creamy and pale.

5.     Add in the oil, milk, vanilla extract and salt. Mix until well combined.

6.     Sift in the grinded pecans and cocoa powder mix. Mix until combined, do not over mix. Set aside.

7.     In another bowl of 5 egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.

8.     Add the egg whites into the chocolate batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.

9.     Transfer batter into a 26x36cm shallow pan, greased and lined with parchment paper. Drop the pan a few times to release trapped air bubbles.

10.   Bake in preheated oven at 160°C/320°F for 30-35 minutes or until an inserted skewer comes out clean.

11.   Remove the cake from the pans, cool them completely before slicing.

12.   Once the cake is cooled. Slice the cake into 3 sheets. Set aside.

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•        Custard Buttercream

1.     In a bowl, add 3 egg yolks, sugar and cornstarch. Give it a mix until combined.

2.     In a milk pot, add the milk. Heat the milk just until it is hot, not boiling.

3.     Gently add a quarter of the hot milk into the egg mixture. Mix add you're adding the milk. Mix until well combined.

4.     Pour the mixture back into milk pot. Cook on low until the custard is thickened. Constantly stir while cooking, Keep an eye at all time as the mixture will thickened up very quickly at a point.

5.     Strain the custard. Cover with cling film touching the surface of the custard to prevent formation of skin. Let it cool completely.

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•       Assemble the Cake (refer to the video)

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•        Chocolate glaze

1.     In a bowl, add the chocolate and hot whipping cream. The chocolate should submerge into the cream as much as possible.

2.     Place the bowl over a double boiler. Let it sit for 5 minutes.

3.     After 5 minutes, mix the mixture until well combined or until you don’t see the white and no lumps.

4.     Add in the honey, mix until combined.

5.     Strain the mixture and let it cool until room temp. It’s ok to be slightly warm, and that’s the ideal pouring consistency.

6.     Pour over the chilled cake.