Chocolate Honey Torte with Ganache Icing

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Chocolate Honey Torte with Ganache Icing
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Course Desserts
Cook Time 45 minutes
Servings
Ingredients
Cake:
  • 1 6 oz. pkg. of semi-sweet chocolate chips or equivalent squares
  • cup butter
  • ½ cup honey
  • 4 eggs, separated
  • 2 tbsp. all-purpose flour
  • 2 tbsp. instant coffee granules
  • ½ tsp. baking soda
  • ¼ tsp. salt
Topping:
  • 1 - 190 ml jar Chinook Honey Chocolate Honey Ganache
  • Cake decorating candies (Easter eggs, sprinkles, etc.)
Course Desserts
Cook Time 45 minutes
Servings
Ingredients
Cake:
  • 1 6 oz. pkg. of semi-sweet chocolate chips or equivalent squares
  • cup butter
  • ½ cup honey
  • 4 eggs, separated
  • 2 tbsp. all-purpose flour
  • 2 tbsp. instant coffee granules
  • ½ tsp. baking soda
  • ¼ tsp. salt
Topping:
  • 1 - 190 ml jar Chinook Honey Chocolate Honey Ganache
  • Cake decorating candies (Easter eggs, sprinkles, etc.)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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 ¼ 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
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Chinook Honey Company & Chinook Arch Meadery

Box 12, Site 14, RR1, Okotoks, AB T1S 1A1
Phone: (403) 995-0830, Fax: (403) 995-0829

Map & Contact Form

HOURS OF OPERATION

APR 18 - DEC 31, 2017
Mon - Sat: 10am - 5pm
Sun: 12pm - 5pm
CLOSED Dec 24-26, Jan 1-5

JAN 11 - APR 17, 2017
Sun: 12pm - 5pm
Mon - Tue: closed
Wed - Sat: 10am - 5pm
CLOSED: April 1

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