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For the topping:
find a recipe for homemade chocolate honeycomb here
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease the bottom of a 23cm round loose-bottomed tin and line with parchment paper.
- Melt the chocolate and butter in a bowl set over a saucepan of simmering water. Stir until smooth, then remove the mixture from the heat and leave to cool slightly.
- Beat the egg yolks with half of the sugar in a mixing bowl for five minutes until thick and pale.
- Fold in the chocolate and flour until combined.
- Beat the egg whites in a separate bowl until foamy. Gradually beat in the remaining sugar until the mixture is stiff and glossy.
- Fold the egg white mixture into the chocolate in three batches until no white streaks remain.
- Pour the mixture into the tin and bake for 45-50 minutes until the top of the cake is puffed and cracked. Leave to cool in the tin.
- Heat the cream for the topping in a saucepan until bubbles form at the sides of the pan.
- Place the chocolate in a bowl, then pour over the warmed cream. Leave to sit for 20 seconds, then stir briefly until just smooth.
- Working quickly, invert the cake onto a serving plate and pour over the ganache, allowing it to drip a little down the sides.
- Decorate the top with chunks of chocolate-honeycomb bars and chocolate pieces.
Note: White chocolate can be used as an alternative to dark chocolate, if you wish.
Per Serving: 783kcals, 47.7g fat (30.9g saturated), 78.9g carbs, 71.1g sugars, 11.1g protein, 2.9g fibre, 0.239g sodium
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