Plus, I get to share it tonight with my book club, for whom I've also made French Onion soup and a flourless chocolate cake (yes, I'm bad at resting). Though...that cake might need to be taste-tested before I serve it. You know, just your basic quality control slice two hours before the gathering.
5. Pour batter into the pan and bake for 35-40 minutes, until the cake has risen and thin crust forms at the top. The center of the cake should be just firm to the touch.
6. Let the cake cool for 10 minutes. Then, invert the cake onto a plate, removing the side of the springform pan first, and then the bottom of the pan. Finally, peel off the parchment paper. Put a second plate on top of the cake and flip the cake over. Let cool.
Meanwhile, make the ganache.
1. Melt the chocolate and butter together as in step 1 (above).
2. Remove from heat and stir in honey, milk and vanilla extract.
3. When the cake is cool enough, pour the ganache onto the center of the cake and use a spatula to gently spread it over the top and sides of the cake.
4. Place cake in the fridge for 30-60 minutes before serving to set the ganache and make slicing easier.