Step by step recipe:

1. 15 min.
   Melt 200 g butter over medium heat, remove froth which forms and discard.
2. 1 min.
   After a few minutes, when butter stops boiling and gives off the smell of hazelnuts, remove from heat and pour into a bowl to stop cooking.
3. 5 min.
   Melt 150 g chocolate broken in pieces in a bain-marie then leave to cool.
4. 1 min.
   Sieve together 200 g icing sugar and 80 g flour.
5. 2 min.
   Add 80 g ground almonds and mix.
6. 2 min.
   Beat 6 egg whites about one minute, just until they become slightly frothy, not like for meringue.
7. 5 min.
   Add the mix of flour, sugar and almonds to the beaten egg-whites, beat again to mix.
   
   Add the melted butter and beat again to mix thoroughly.
8. 30 min.
   Add melted chocolate, 1 tablespoon honey, and beat again to mix thoroughly.
   
   Refrigerate mixture for 30 minutes.
9. 10 min.
   Pour mixture into moulds, using a forcing bag (easier) or a tablespoon, then put back in fridge for 30 minutes.
10. 20 min.
    Preheat oven to 150°C ou 302°F and cook for about 20 minutes.
    
    Turn out onto a wire rack to cool. Serve at room temperature (not too warm).