YIELD: Makes 6-8 servings
7 oz. – bittersweet chocolate, finely chopped
1/4 cup – hot brewed espresso
2 T – honey
1 T – vanilla extract
1/2 lb. – angel food cake, somewhat stale, cut into 1” cubes
1 1/2 cups – heavy cream
1 cup – fresh red raspberries, patted dry
Honeycomb candy, lightly crushed for garnish
In a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth. Remove from the heat and keep warm.
In a small bowl, mix the espresso with the honey and stir to combine. Whisk in the vanilla. Stir the espresso/honey mixture into the melted chocolate and fold in the cake cubes; let stand for 5 minutes. Whip the cream until soft peaks form.
Spoon half of the soaked cake cubes into 6 parfait type glasses or other creative serving pieces. Top with half the whipped cream and half of the red raspberries. Repeat with the remaining cake and chocolate, whipped cream and red raspberries.
Serve at once, sprinkled with Honeycomb candy pieces.