SPANISH HONEY CAKE

Start by combining sugar, honey, butter, and salt in a saucepan over medium heat. Stir constantly until you get a smooth, uniform mixture.

Add a teaspoon of baking soda — the mixture will foam up dramatically (don't substitute with baking powder). Keep cooking it down until it takes on a caramel color.

Remove from heat, give it a quick stir, then add your eggs one at a time, beating each one in quickly as you go. If you're worried about the eggs curdling, let the mixture cool for 10–15 minutes first.

Stir in the cocoa, then gradually work in the flour — don't dump it all in at once; go by feel and get the texture right. Start mixing with a spatula, then switch to your hands. You want a soft, slightly sticky dough without excess flour.

Divide the dough into 12–14 pieces, roll out thin layers, prick them with a fork, and bake at 350°F for about a minute. Trim them to size right away and let them cool completely.