Chocolate and honey… what more could anyone want?

Rich Flourless Dark Chocolate Cake

Ingredients

1/2 c water
1/4 tsp salt
3/4 c sugar
18 oz dark chocolate (bittersweet) squares
1 c butter
6 eggs

Directions

Preheat oven to 300*F. Grease 10″ springform cake pan. Have a kettle of water ready to boil, and a larger cake pan (big enough to set the springform into) ready.

Combine water, salt and sugar over mid-range heat until dissolved, set aside.

In top of large double boiler, melt the chocolate then pour over to a mixing bowl. Chunk the butter, and beat into the chocolate one at a time. Mix in the warm water mixture, and slowly add the eggs, beating vigorously, one at a time.

Pour the batter into the springform pan, and place into the larger pan. Add boiling water until it reaches about half-way up the side of the springform.

Bake cake for 45 minutes; remove from oven even though it will still look uncooked in the center. Chill in the pan for at least six hours.

To remove it from the springform pan, simply pop the side form, and slide it off.

Serve with topped with raspberries and a sprinkle of dusting sugar.

Devonshire Honey Cake

Ingredients

1 c butter
3/4 c honey (liquid is best, but creamed will do)
1/2 c brown sugar
2 large eggs
orange zest to taste
2 c + 2 tbsp flour

Directions

Preheat oven to 325*F. Grease and flour an 8″ round pan, and set aside.

Add butter, honey and sugar to a medium sauce pan, and slowly heat while stirring, until well melted and combined. Raise the temperature and bring to a boil, still stirring, for one minute. Remove from heat and set aside. To speed the cooling process, set the pan into ice water, but don’t forget to stir or it will congeal!

Beat the eggs and zest into the honey mixture. Measure flour into a large mixing bowl, and gradually fold in the honey mixture. Once all the flour has been absorbed, beat it for a moment to gain a smoother texture.

Pour into the prepared pan and bake for 50 minutes. Test by pressing into the top of the cake, if it’s firm but springy, it’s done. Cool for a few minutes before turning onto a wire rack to finish off.

Serve sliced with tea and cream.

Until next week… I’ll be in the corner with my fork.
<3 JL