Chocolate mesquite cakes with honey chocolate sauce

Combine 5 tbsp safflower oil, 5 tbsp butter and 5 oz 70% dark chocolate in a bowl.

Melt in the microwave, covered, in 30-second bursts, stirring between, until completely melted; it took two bursts. A double boiler also works.

In another bowl combine half a cup sugar, four eggs, agave syrup and about half a teaspoon salt.

Whisk until thoroughly blended and the sugar has dissolved.

Slowly dribble in the hot chocolate mixture while whisking, with the bowl on a damp cloth to keep it still; scrape the bowl out.

Put about a third of a cup plus a tablespoon of cocoa powder and about half a cup plus a tablespoon of mesquite powder in a strainer and shake it over the bowl so there are no lumps.

Whisk gently until incorporated, about a minute.

Fill flexible silicone molds between half and two thirds full; for a muffin tin, butter and flour it, or butter and dust with cocoa to keep it gluten free.

Bake at 350 degrees, rack in the middle, 13 to 15 minutes, turning the pan around after about seven minutes. Done when set at the edges and just a little soft in the middle.

For the sauce, combine 200 g honey, a quarter cup packed cocoa powder and 3 tbsp water over medium heat, whisking until it comes together.

Bring to a full rolling boil; it is ready. Cool; it keeps in the fridge for months.

Cool the cakes completely, then unmould.

Plate one and a half cakes per serving with whipped cream in a canal shape and the chocolate honey sauce, and finish with a little ground Mexican chocolate for crunch.