Serve this warm, honey-kissed chocolatetorte with a dollop of sweetened whipped cream and a garnishof fresh berries.
Recipe: Warm Chocolate HoneyTorte
1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 325°F (160°C).Line the bottom of 9-inch springform pan with waxed paper.
In medium saucepan over low heat, meltbutter; stir in chocolate chips. Remove from heat; continue stirringuntil chocolate is melted. Gradually add honey, stirring to blend.
Lightly beat egg yolks; whisk into chocolatemixture. Stir in flour, coffee, baking soda and salt.
In large bowl, beat egg whites until softpeaks form.
Fold 1/4 of egg whites into chocolatemixture. Gently stir lightened chocolate mixture into remainingwhites; do not over mix.
Pour mixture into prepared pan.
Bake for 45 minutes or until wooden pickinserted into middle comes out clean.
Cool 5 minutes on wire rack. Invert cakeonto plate; remove paper.
Serve warm slices topped with a dollopof whipped cream and garnish with fresh berries, if desired.
1/2 cup butter
1/2 cup honey
4 large eggs, separated
2 tablespoons all-purpose flour
1 tablespoon instant coffee granules
1/2 teaspoon baking soda
1/4 teaspoon saltSweetened whipped cream for accompaniment(optional)Fresh berries for garnish (optional)
Makes 8 servings.
Recipe and photograph provided courtesyof the National Honey Board.
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