Flourless Honeycomb Chocolate Cake
Preparation Time – 10-15 minutes
Cooking Time – 40-45 minutes
Feeds – 6-8
3 Bars of Dark Chocolate / 300g broken into small pieces
Knob of Butter for greasing your tin
225g Caster Sugar
6 Eggs - Yolks and white separated
225g Salted Butter – Cut into chunks
2 Teaspoons of Vanilla Extract
175ml of boiling Water
1 Tablespoon of Icing Sugar
Honeycomb – Big chunk
Take a springform cake tin around 24cm wide and dot with butter before lining with parchment. Heat the oven to 180 degrees Celsius.
In a food processor add the broken chocolate and caster sugar and whizz until it turns to fine crumbs. Next add your six egg yolks, butter, vanilla extract and finally the boiling water. Whizz again until thoroughly combined.
In a large bowl whisk the six egg whites until they form stiff peaks and set to one side.
Pour the chocolate mixture into a large bowl and gently fold in the whisked egg whites. Once combined pour the chocolate mixture into your cake tin and bake for 45-50 minutes. The cake will sink a bit when you take it out and could even form a crack. Don’t worry though, it will still taste delicious and will remain almost mousse like. It keeps really well in the fridge so you can make it well in advance of any dinner party…Before serving sprinkle with icing sugar and drizzle over the honeycomb.