Preheat the oven to 165°C.
Melt the dark chocolate and butter either in a bain-marie or microwave (at 500W, stirring every 30 seconds), then allow to cool.
In a bowl, whisk eggs with honey and sugar for one minute.
In another bowl, mix flour, almond powder, cocoa powder, baking powder, and chocolate chips, then fold into the egg mixture.
Stir in the cream, followed by the cooled chocolate-butter mixture.
Pour the batter into a muffin pan lined with paper cups, filling them two-thirds full.
Bake for 15-18 minutes; a knife inserted in the center should come out clean.
Allow to cool on a rack, and trim the tops if necessary to make a flat surface for the ganache.