Mile High Chocolate Cake

12 ounces semi-sweet chocolate chips, divided

7 egg yolks

1/2 cup plus 1 tablespoon honey, divided

8 ounces slivered almonds, toasted and ground, about 1 cups

12 egg whites

Pinch of salt

1/4cup butter or margarine

In food processor, chop 1 cups chocolate chips until finely ground. Set aside. In large bowl, beat egg yolks with cup honey until thick and lemon-colored, about 3 minutes. Stir in ground chocolate and almonds; set aside.

In separate large bowl, beat egg whites until foamy; add salt and continue to beat until stiff peaks form. Stir of egg whites into chocolate mixture. Gently fold in remaining whites. Pour batter into 10-inch angel food cake pan with removable tube. Bake at 350 degrees for 45 to 50 minutes, or until toothpick inserted near center comes out clean. Remove cake from oven and hang upside down to cool by inverting pan and placing tube over a bottle.

While cake is cooling, combine remaining 1 tablespoon honey with remaining cup chocolate chips and butter in top of double boiler. Stir over low heat until mixture is melted and smooth. Let cool to thicken slightly. When cake is cool, remove from pan by releasing cake from sides and center tube with sharp knife. Pour or spread glaze over top, allowing excess to drip down sides.

Makes 10 servings.