Heat oven to 160 °C.

Melt 100 g of chocolate chunks and butter in a saucepan. Put aside.

Grab a bowl and mix buckwheat flour, salt, and baking powder. Put aside.

Grab another bowl and whisk eggs with honey. Still whipping, mix wet and dry ingredients.

Add melted chocolate and butter and mix thoroughly. Roughly chop the remaining dark chocolate and add it to the dough.

Place the dough in the fridge for 5–10 mins.

Now, grab two teaspoons, form little dough balls, and place them onto the tin covered with baking paper.

Flatten the balls from the top with a teaspoon or with your bare palm.

Bake for 12–15 mins at 320–340°F (160–170 °C).