Chocolate Regal

Set a rack to the lower third of the oven and preheat to 350° F. Cut a circle of parchment or wax paper to fit the bottom of a 9‑inch springform pan. Butter the sides of the pan and one side of the round of paper. Place the paper in the pan, buttered side up.

Break chocolate into pieces and place in a heavy 2‑quart saucepan. Add milk and salt, and set over low heat. Stir and scrape frequently with a rubber spatula until the chocolate is completely melted. Transfer to a mixer bowl and beat on low speed only until smooth. Let cool slightly for 4 or 5 minutes.

Stirring on low speed, alternately add butter pieces and egg yolks. Stir just until incorporated: the mixture should not be whipped. Pour the mixture into the prepared springform. Bake for just 25 minutes and remove from the oven, even if it doesn’t look done. Let the dessert cool to room temperature, then refrigerate until completely firm.

With a sharp knife, cut around the perimeter to release, then remove the ring of the springform. Cover with a flat serving plate and invert. Remove the bottom of the pan and peel off the paper lining.

Sprinkle the gelatin over the cold water in a heat-proof cup and let stand for 5 minutes. Set the cup in a small pan of hot water to melt the gelatin.

Set aside ¼ cup cream. While beating the remaining cream, add vanilla and honey. Scrape bowl frequently because the honey may settle. Whip until volume has increased, but stop before the cream holds its shape.

Stir the reserved cream into the melted gelatin. While beating, add the gelatin mixture to the partially-whipped cream. Continue to whip until the cream holds shape, but stop before it gets too stiff.

Spread whipped cream generously on the Chocolate Regal or pipe it decoratively over top.