Yield: 8 servings
Prep Time: 25 min
Cook Time: 45 min
12 ounces bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
3 Tablespoons Dutch process cocoa powder
10 large eggs, separated
1/2 cup granulated white sugar
1/2 cup heavy whipping cream
1 Tablespoon honey
1/2 teaspoon grated lemon zest
1. Preheat the oven to 350 degrees F. Select a 10-inch cake pan or springform pan; butter and flour the bottom and sides of the pan. Line the bottom of the pan with a greased 10-inch round circle of parchment paper. Line the round edge of the pan with a greased 4-inch wide strip of parchment paper, creating a "collar" that extends about 2-inches above the edge of the pan.
2. In a double boiler, combine the chocolate and butter and cook, stirring constantly, until melted. Using a wire whisk, stir in the cocoa. Remove from heat.
3. In a medium bowl, combine the egg whites and sugar and beat mixture until soft peaks form. Stir the egg yolks a little at a time into the chocolate mixture (making sure that the chocolate mixture isn't piping hot so that it will cook your eggs!) Pour the mixture into the cake pan and bake in center of oven for 40-45 minutes. The edges will appear cooked while the center will still be moist.
4. Combine the cream, honey and lemon zest in a medium bowl. Whip until soft peaks form. Slice cake and garnish with topping and mint sprigs.
*If you are preparing this recipe as gluten-free, just be sure to use a GF chocolate.
Source: RecipeGirl.com (recipe given to me)