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Method
In food processor, chop 1-1/3 cups chocolate chips until finely ground. Set aside. In large bowl, beat egg yolks with 1/2 cup honey until thick and lemon-colored, about 3 minutes. Stir in ground chocolate and almonds; set aside. In separate large bowl, beat egg whites until foamy; add salt and continue to beat until stiff peaks form. Stir 1/4 of egg whites into chocolate mixture. Gently fold in remaining whites. Pour batter into 10-inch angel food cake pan with removable tube. Bake at 350 degrees F for 45 to 50 minutes, or until toothpick inserted near center comes out clean. Remove cake from oven and hang upside down to cool by inverting pan and placing tube over a bottle.
While cake is cooling, in top of double boiler, combine remaining 1 tablespoon honey with remaining 1/2 cup chocolate chips and butter. Stir over low heat until mixture is melted and smooth. Let cool to thicken slightly. When cake is cool, remove from pan by releasing cake from sides and center tube with a sharp knife. Pour or spread glaze over top, allowing excess to drip down sides.
Photo and Recipe Courtesy of The National Honey Board.
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