Ingredients for Warm Chocolate Honey Torte
- Semisweet Chocolate Morsels
- 6 tablespoons (85g) unsalted butter
- 1/2 cup (100g) honey
- Eggs
- All Purpose Flour
- Instant Coffee Granules
- 1/2 teaspoon baking soda
- pinch of salt
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How to Make Warm Chocolate Honey Torte
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium saucepan over low heat, melt 6 tablespoons (85g) of unsalted butter.
- Remove from heat and stir in 8 ounces (225g) of semi-sweet chocolate morsels until completely melted and smooth.
- Gradually whisk in 1/2 cup (100g) of honey until well combined.
- In a separate bowl, lightly beat 3 large egg yolks.
- Whisk the egg yolks into the chocolate mixture until fully incorporated.
- In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon instant coffee granules, 1/2 teaspoon baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a clean, large bowl, beat 3 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold 1/4 of the egg whites into the chocolate mixture to lighten it.
- Carefully fold the lightened chocolate mixture into the remaining egg whites until just combined. Do not overmix.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the torte cool in the pan for 10 minutes before running a knife around the edges to loosen.
- Carefully invert the torte onto a serving plate. Remove the parchment paper.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
114g
Fat
38g
Carbs
11g
