Chocolate Truffle & Honeycomb Torte Recipe

In a heatproof bowl, combine the dark and milk chocolate.

In a small saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and well combined.

In another saucepan, melt the butter and honey together over medium heat.

In a separate bowl, mix the sugar and water until the sugar is dissolved. Pour the sugar mixture into the melted butter and honey, and cook until it reaches 150°C (300°F) on a candy thermometer.

Remove the mixture from the heat and quickly whisk in the baking soda. The mixture will foam up, so be careful.

Pour the honeycomb mixture onto a baking sheet lined with parchment paper and let it cool and harden completely.

Once the honeycomb is hardened, break it into small pieces.

Line a 20cm (8 inch) cake tin with parchment paper.

Pour half of the chocolate mixture into the cake tin and spread it out evenly. Top with half of the honeycomb pieces.

Pour the remaining chocolate mixture over the honeycomb and smooth the top.

Sprinkle the remaining honeycomb pieces over the top.

Refrigerate the torte for at least 4 hours or until set.

To serve, remove the torte from the fridge, remove from the tin, and slice into portions.