1. Place salt, flour and coffee in a bowl. Whisk to combine then set aside.

2. Melt chocolate and butter in a heat-proof bowl set over a pan of simmering water. Remove from heat and cool to room temperature.

3. Combine egg yolks, sugar and vanilla in a large bowl and beat until pale and thick. Add cooled chocolate mixture, then honey, then reserved flour mixture, beating each only until just incorporated.

4. Beat eggwhites until soft peaks form. Fold into batter and refrigerate for 1hr.

5. Preheat oven to 190°C (170°C fan) and generously butter a madeleine pan.

6. Spoon batter into madeleine pan, each about ²⁄³ full. Bake for 8-10 mins or until just starting to firm. Cool slightly in pan, then turn out. Clean pan and repeat steps 5 and 6 until all batter is used.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem