Warm Chocolate Honey Torte

1. 1

   Line the bottom of a 9-inch springform pan with waxed paper.

2. 2

   In a medium saucepan over low heat, melt butter; stir in chocolate morsels.

3. 3

   Remove from heat; continue stirring until chocolate is melted.

4. 4

   (If necessary, return pan to low heat.) Gradually add honey, stirring to blend.

5. 5

   Lightly beat egg yolks; whisk into chocolate mixture.

6. 6

   Stir in flour, coffee, baking soda and salt.

7. 7

   In a large bowl, beat egg whites until soft peaks form.

8. 8

   Fold 1/4 of egg whites into chocolate mixture.

9. 9

   Stir lightened chocolate mixture into remaining whites; do not over mix.

10. 10

    Pour mixture into prepared pan.

11. 11

    Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes.

12. 12

    Run knife around edge to loosen cake from pan.

13. 13

    Invert cake onto plate; remove paper.

14. 14

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.