Chocolate Honey Torte with Ganache Icing

Chocolate Honey Torte with Ganache Icing



1 6 oz. pkg (180ml) semisweet chocolate chips or equivalent squares
1⁄3 cup (90ml) butter
1⁄2 cup (120ml) honey
4 eggs, separated
2 tbsp. (30ml) all-purpose flour
2 tbsp. (30ml) instant coffee granules
1⁄2 tsp. (3ml) baking- soda
¼ tsp. (1.5ml) salt


1 -190 ml jar Chinook Honey Chocolate Honey Ganache
Cake decorating candies (Easter eggs, sprinkles, etc.)

IMG_2196 Chocolate TorteDIRECTIONS

  1. Ensure eggs are at room temperature.
  2. Line the bottom of a 8 or 9-inch springform pan with waxed or parchment paper.
  3. In a medium saucepan over low heat, melt butter; stir in chocolate chunks.
  4. Remove from heat; continue stirring until chocolate is melted.
  5. Gradually add honey, stirring to blend.
  6. Lightly beat egg yolks; whisk into chocolate mixture.
  7. Stir in flour, coffee, baking soda and salt.
  8. In a large bowl, beat egg whites until soft peaks form.
  9. Fold 1/4 of egg whites into chocolate mixture.
  10. Stir lightened chocolate mixture into remaining whites; fold carefully, do not over mix.
  11. Pour mixture into prepared pan.
  12. Bake at 325 F (177 C) for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 30 minutes. Do not be alarmed when the centre drops, that’s normal.
  13. Run knife around edge to loosen cake from pan. Invert cake onto plate; remove paper.
  14. Leave another 30 min to cool or cover and refrigerate for a few hours or up to a few days.
  15. Ice cooled cake with Chocolate Honey Ganache using a spreader or spatula (Ganache may require slight, careful warming.)
  16. Decorate with Easter Eggs, sprinkles and/or other candies

To print this recipe please go to Easter Chocolate Honey Torte with Chocolate Honey Ganache

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