1

Preheat oven to 350 degrees F. Select a 10" cake pan with straight sides; butter and flour bottom and sides of pan. Line the bottom of the pan with a greased 10" round circle of parchment paper. Line the round edge of the pan with a greased 4" wide strip of parchment paper, creating a "collar" that extends about 2" above the edge of the pan.

2

In double boiler, combine chocolate and butter and cook, stirring constantly, until melted. Using a wire whisk, stir in cocoa; keep warm.

3

In medium bowl, combine egg whites and sugar and beat mixture until soft peaks form. Stir egg yolks into the chocolate mixture. Pour 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 cream, honey and lemon zest. Whip until soft peaks form. Slice cake and garnish with topping and mint sprigs.