Spelt Cake with Nut Chocolate Sauce

For the spelt cakes, beat the eggs on high speed for five minutes until foamy. Then add the honey, slowly stir in the whipped cream and the flour mixed with baking powder. Finally, mix in the semolina and chocolate chips.

Butter small cake pans and pour in the batter. You can use a tray with six medium-sized molds, or it is also good for 12 muffins.

Bake at 180 degrees for about 15 to 20 minutes, test with a stick and cool in the mold, then tap out.

For the sauce, boil 50 ml whipping cream, remove from heat and stir in the nut chocolate until it melts. Pour the sauce over the lukewarm cakes and serve.

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