This chocolate torte with honey finishes meals with elegance and finesse. Raspberries and whipped cream are perfect complements.
You'd better make two because this chocolate torte with honey is just that good.
1/2 cup butter
1 cup (6 ounces) semisweet chocolate chips
1/2 cup honey
4 eggs, separated
2 tablespoons all-purpose flour
1 tablespoon instant coffee granules
1/2 teaspoon baking soda
1/4 teaspoon salt
Line bottom of 9-inch springform pan with waxed paper.
In medium saucepan over low heat, melt butter; stir in chocolate chips. Remove from heat and continue stirring until chocolate is melted. Gradually add honey, stirring to blend.
Lightly beat egg yolks; whisk into chocolate mixture. Stir in flour, coffee granules, baking soda and salt.
In large bowl, beat egg whites until soft peaks form. Fold 1/4 of egg whites into chocolate mixture. Then stir chocolate mixture into remaining egg whites; do not over mix. Pour mixture into prepared pan.
Bake at 325 degrees for 45 minutes, or until toothpick inserted in middle comes out clean. Cool for 5 minutes, then invert cake onto plate and remove waxed paper. Yields 8 servings.