Sift the flour and cocoa powder in advance.

Boil starch syrup and honey in a pot, place a bowl on top of it, and melt it in a medium bath. If you add honey, it tastes better because of the scent of honey. If you don't like the scent of honey, you can replace it with starch syrup.

Chop the nuts into small pieces except for topping them on top. However, if you chop it too finely, it doesn't taste like chewing, so you can cut it into the same size as the picture. Bake the nuts in an oven at 150 degrees for about 10 minutes to make them taste better. Then, please note that walnuts don't taste bitter and become more savory.

Melt butter and dark chocolate cover in medium hot water. At this time, place the butter on the bottom and top with the chocolate on top. It is said that the melting point of butter is lower.

Place eggs at room temperature in a bowl and whisk well. This cake is not made by foaming, so you can use a hand whisk. Add sugar and mix well.

I'd like some vanilla essence, honey and starch syrup, and hot butter and chocolate.

Sieve the powder and mix with a rubber spatula until no flour is visible. If you mix too much, gluten will form and taste bad.

Add nuts, mix lightly, pour into disposable mold and top with decorative nuts. Bake in a preheated oven at 170 degrees for about 20 minutes.

Cut the vanilla bean in half and remove the seeds. Do not throw away the empty vanilla peel and reuse it.

Heat whipped cream, milk, vanilla bean (please add both seeds and shells) and lemon zest in a saucepan. Heating means turning off the heat when the head starts to boil.

Mix sugar and egg yolk well. Sift the whipped cream, milk, vanilla bean, and lemon zest to remove the foam and mix with the yolk.

Please put it in a dessert container. Bake in a preheated oven at 150 degrees for about 20 minutes in a medium bath. A medium bath is to put water in an oven and bake it.

Keep well-done crme brlen cold in the refrigerator. Sprinkle surface with brown sugar just before eating and caramelize with torch.