Line the bottom of a 9-inch spring form 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 degrees 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 with fresh fruit, chocolate sauce or whipped cream.

Photo and Recipe Courtesy of The National Honey Board.