Melt 6 T butter in a saucepan. Add 3/4 C brown sugar, 2 T. heavy cream and boil and stir slowly for 1 ½ minutes. Add ½ tsp. vanilla. Pour into the bottom of a 9 inch spring form pan, sprayed generously with Pam, especially the corners. Chop (big pieces) 1 C of pecans or toasted almonds and sprinkle evenly over the syrup.
¾ C semisweet chocolate chips
6 tbsp butter
3 T. cocoa – Dutch process is nice and rich here but any will do.
Microwave the butter in a glass bowl until melted and add the chocolate chips and stir until melted (the butter should be warm enough to do the job). Add the cocoa and blend well. Add ¾ tsp vanilla.
In a different bowl, beat 2 large eggs for 2 minutes until thick and lemon colored. Add 6 T. sugar one T. at a time for another minute. Continue beating adding 2 T honey for 1 minute more. Fold the chocolate into the mixture with ½ C. flour. Pour over the nuts and bake:
325 for 20 minutes. It took exactly 20 in my oven but the top should be solid.
Run a knife around the edge and unhook the spring right out of the oven. Immediately turn onto a plate and remove the bottom pan. Scrape off any syrup sticking to the pan and smooth onto the cake. Serve warm (but not hot) or room temperature. Serves 10 with ice cream or whipped cream.