For the lemon violet sorbet with chocolate sponge cake, place lemon sorbet, violets and honey in a bowl, allow to thaw slightly and mix well with a hand mixer and freeze again.
Beat eggs with granulated sugar, vanilla and lemon over steam until thick and fluffy. Beat with a hand mixer until cold. Sift flour with cocoa powder and gently fold into egg mixture
Spread on a tray with baking parchment paper to a good finger thickness and bake in a preheated oven at about 180 degrees for about 9 minutes and let cool. Decorate with the tempered couverture.Cut chocolate sponge cake into pieces and arrange on plates with the lemon violet sorbet. Garnish with violets.