I separated the egg whites from the yolks.
I mixed the yolks with water and oil, and the egg whites with a little salt until it became foam. I gradually added a tablespoon of sugar, continuing to mix, then I put flour, cocoa baking powder, and vanilla sugar, sifted, I put it in the rain. I put the composition in a tray (20 / 28cm) lined with baking paper and put it in the oven for 35 minutes at 165 °. When it's ready (I did the toothpick test) I left it to cool.
I put the whipped cream in a saucepan to heat it. When it almost started to boil, I turned off the fire, I added chopped chocolate and cocoa and I chewed well. I let the cream cool for 3 hours.
I put the sugar in a pan to caramelize. I took it off the heat, I put water and I left it on the fire until the caramel melted. I left it to cool.
I put the water in a bowl. I added the sugar and I started to boil it, chewing slowly until the sugar melted. Then I let it boil for 10 minutes. After that I put the honey and left it to boil for another 7 minutes.
(I checked by taking the composition with a spoon and let it fall on a flat surface. When the ball remained like a pearl and did not spread, I stopped the fire.)
I added cocoa and chewed well. I let it cool for 5 minutes then I continued to chew with a wooden spoon until the composition cooled.
I cut the countertop into equal squares.
I syruped each square with a tablespoon of syrup.
I put the fondant on the fire and chewed until it became fluid. I put a spoonful of fondant on each square.
I took the cream out of the fridge and mixed it well until it became a fluffy cream.
With the help of posh I put the cream on each cake.
I mixed the whipped cream well with the cream until it became firm. And I garnished it with whipped cream. I had a little fondant left over and I put it on the fire, then I garnished it with a teaspoon.
Good appetite!!!!! :)