Ingredients
1 cup semisweet chocolate chips
2 1/2 Tablespoons butter, cut into pieces
1 egg
1/4 cup GOLDEN BLOSSOM HONEY
1/2 teaspoon vanilla
pinch of salt
2 Tablespoons flour
1/2 cup walnuts, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°. In a small metal bowl, over simmering water (do not let bottom of bowl touch water), melt ¾ cup of the chocolate chips and the butter, stirring until smooth. In another larger bowl, whisk together the egg, honey and vanilla until foamy. Beat in the chocolate mixture and salt, until mixture is smooth. Fold in flour, the remaining ¼ cup chocolate chips and walnuts. Spoon batter evenly into a buttered and floured 8-inch round cake pan. Bake torte in the middle of the oven for 15-20 minutes, or until a cake tester comes out clean. Transfer to a rack. Cool for 10 minutes and serve warm, cut into wedges. Top with whipped cream, if desired.
