By Jennifer Radtke of Biofuel Oasis
Using a local East Bay honey gives this cake a complex taste that you’ll never get with sugar. Clara French, who tested the recipe, says it’s incredibly rich, moist, and decadent. A slim slice is all you need, so it’s a treat to share with your neighbors!
4 ounces unsweetened baking chocolate
½ cup butter
¾ cup honey
¼ cup cocoa powder
1 teaspoon vanilla
Whipped cream (optional)
Sliced seasonal fruit (optional)
Preheat oven to 375˚ and grease an 8-inch spring-form pan with butter.
Melt chocolate and butter over boiling water in the top part of a double boiler, let cool slightly, and then whisk in the honey, cocoa powder, eggs, and vanilla until smooth. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25–30 minutes until the center is firm. Allow to cool completely before serving. Garnish with whipped cream and fruit.