Split the eggs. Heat
the cream and melt the chocolate in it. Dissolve the sugar. Add the
egg yolks. Allow the mixture to cool down for 5 minutes. Beat the egg
whites fluffy and mix with the chocolate mixture. Put the mousse in
4 glasses and cool in the fridge for 3 hours.
Melt 125 gram
butter with 2 1/2 dl water in the microwave, 4 minutes 600 watts. Mix
this with the eggs, cacao, 175 gram sugar and the flour and the chocolate
while still warm. Stir until the chocolate has melted. Put in a microwave
form, and cook in the microwave, 8 minutes at 600 watt. Let it cool
down 15 minutes. Meanwhile, melt the rest of the butter in a pan and
put in the rest of the sugar, boil for 5 minutes, then add cream and
honey and boil softly for 10 Minutes. Add the nuts. Put the savarin
from the form on a plate and pour over the nut sauce.