Ingredients
6 ounces semisweet chocolate chips
1/3 cup blanched almonds, slivered
1 1/2 cups almonds, toasted
3/4 cup butter
1/3 cup GOLDEN BLOSSOM HONEY
6 eggs, separated
1/4 cups flour
1/2 teaspoon baking powder
Frosting:
1/2 cup heavy cream
6 ounces semisweet chocolate chips
6 Tablespoons butter, at room temperature
3 1/2 Tablespoons GOLDEN BLOSSOM HONEY
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°.
Lightly grease and flour a 9-inch springform pan. Melt chocolate in top of double-boiler over hot, not boiling water. Remove from heat. Stir and let cool.
Finely grind toasted almonds in a food processor.
In a large bowl, cream butter and honey until light and fluffy. Add egg yolks and beat well. Add melted chocolate, continue beating. Stir in almonds, flour and baking powder. In another large bowl, beat egg whites until stiff. Gently fold whites into chocolate mixture. Pour into prepared pan.
Bake 60-70 minutes until cake tests done. Cool in pan on rack 10 minutes. Turn cake out onto rack to finish cooling. Frost cake. Serves 12.
Frosting directions:
In a small saucepan, bring cream to a boil. Add chocolate chips, remove from heat, stirring until smooth. Cool to room temperature. When cool, beat on high 3 minutes until fluffy. Add butter gradually, beating until smooth. Gradually add honey, beat well. Spread on tops and sides of cake. Decorate by sprinkling slivered almonds on frosting. Refrigerate until ready to serve.
Lightly grease and flour a 9-inch springform pan. Melt chocolate in top of double-boiler over hot, not boiling water. Remove from heat. Stir and let cool.
Finely grind toasted almonds in a food processor.
In a large bowl, cream butter and honey until light and fluffy. Add egg yolks and beat well. Add melted chocolate, continue beating. Stir in almonds, flour and baking powder. In another large bowl, beat egg whites until stiff. Gently fold whites into chocolate mixture. Pour into prepared pan.
Bake 60-70 minutes until cake tests done. Cool in pan on rack 10 minutes. Turn cake out onto rack to finish cooling. Frost cake. Serves 12.
Frosting directions:
In a small saucepan, bring cream to a boil. Add chocolate chips, remove from heat, stirring until smooth. Cool to room temperature. When cool, beat on high 3 minutes until fluffy. Add butter gradually, beating until smooth. Gradually add honey, beat well. Spread on tops and sides of cake. Decorate by sprinkling slivered almonds on frosting. Refrigerate until ready to serve.
