Easy Chocolate Honeycomb Torte
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Butter (salted)
- 200 g Dark Chocolate (broken into pieces)
- 4 Eggs (large)
- 100 g Caster Sugar
- 100 g Light Brown Sugar
- 50 g Plain Flour
- 50 g Ground Almonds
- 2 Cadbury Crunchie Bars (32g bars, frozen for 1 hour and crushed )
- 2 Cadbury Crunchie Bars (32g bars, crushed)
Method
- Preheat the oven to 180ยฐC (160 fan/ Gas 4/ 350F) and grease and line a 23cm springform tin with baking paper.
- Place the chocolate pieces and butter in a saucepan and melt on a low heat. Set aside to cool.
- Place the eggs and sugars in a large mixing bowl and whisk with an electric whisk for 5 minutes until the mixture becomes thick and creamy.
- Fold the cooled chocolate mixture into the egg mixture and stir to combine.
- Fold in the flour, ground almonds, and frozen crushed crunchie bars. Pour into the prepared tin and bake for 30-35 minutes until just set.
- Allow to cool, then remove from the springform tin and serve with more crushed crunchie bars on top.