Warm Chocolate Honey Torte
(Courtesy of the Banner Bee Company)
1 c. (6 oz.) semisweet chocolate chips
2 T. all-purpose flour
1/2 c. butter
1 T. instant-coffee granules
1/2 c. Banner Bee chocolate honey
1/2 tsp. baking soda
4 eggs, separated
1/4 tsp. salt
Line the bottom of a 9-inch springform pan with waxed paper. In a medium saucepan over low heat, melt the butter. Stir in the chocolate chips. Remove from heat and continue stirring until the chocolate melts. Gradually add the honey, stirring to blend. Lightly beat the egg yolks, and then whisk them into the chocolate mixture. Stir in the flour, coffee, baking soda, and salt. In a large bowl, beat the egg whites until soft peaks form. Fold one-quarter of the egg whites into the chocolate mixture. Gently stir the lightened chocolate mixture into the remaining whites; do not over-mix. Pour into the prepared pan.
Bake at 325 degrees for 45 minutes, or until a toothpick inserted into the middle comes out clean. Cool for five minutes. Remove the sides of the pan. Invert the cake onto a plate and remove the paper. Serve.