Ingredients:
1 (6 ounce) cups semisweet chocolate morsels
1/4-1/2 cup cup butter
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
Directions:
Line the bottom of a 9-inch springform pan with waxed paper.
In a medium saucepan over low heat, melt butter; stir in chocolate morsels.
Remove from heat; continue stirring until chocolate is melted.
(If necessary, return pan to low heat.) Gradually add honey, stirring to blend.
Lightly beat egg yolks; whisk into chocolate mixture.
Stir in flour, coffee, baking soda and salt.
In a large bowl, beat egg whites until soft peaks form.
Fold 1/4 of egg whites into chocolate mixture.
Stir lightened chocolate mixture into remaining whites; do not over mix.
Pour mixture into prepared pan.
Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes.
Run knife around edge to loosen cake from pan.
Invert cake onto plate; remove paper.
Serve warm.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.