Ingredients:

200 g dark chocolate,

160 g butter,

200 g honey,

2 whole eggs and 3 egg-yolks,

100 g flour,

a pinch of baking soda.

Recommended honey: acacia honey.

Preparation (medium - 45 min): 

Melt chocolate and honey in a bain-marie.

Pour over the butter and mix until the mixture appears soft and uniform.

Sift then add the flour and the baking soda.

When uniform, pour the mixture in a mould of 22cm across (greased or lined with greaseproof paper).

Bake in oven at 180°C for 30 minutes.

The cake must remain soft inside.

Serve with whipped cream.

Recipe supplied by: Osservatorio Nazionale produzione e mercato del miele.
Via Matteotti, 72 - 40024 Castel San Pietro Terme (Bo).