You’d better make two because this chocolate torte with honey is just that good.
Warm Chocolate Honey Torte
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.
