Divine DELIGHTS

This is the one time of y ear where chocolate at every meal is allowed!

Honeycomb Choc Layer Easter Cake

SERVES 12 PREPARATION 10 MINUTES (PLUS CHILLING) COOKING 20 MINUTES

600ml tub thickened cream 200g dark chocolate, finely chopped 200g milk chocolate, finely chopped 2 x 460g unfilled chocolate sponge cake 2 x 125g packets honeycomb Easter eggs, roughly chopped broken hollow honeycomb eggs, melted dark chocolate, fresh raspberries to serve HONEYCOMB 2 cups caster sugar 1 / cup water 3 1 tablespoon honey 1½ teaspoons baking soda

1. In a small saucepan, heat half the cream on medium until simmering. Place dark and milk chocolate in separate bowls. Pour half the hot cream over each, stirring until melted and smooth. Chill for 20 minutes until thickened. Whisk for 30 seconds until smooth.

2. HONEYCOMB. Line a 20 x 30cm lamington pan with baking paper. In a saucepan, stir sugar, water and honey over low heat until sugar dissolves. Increase heat to high and bring to the boil. Boil for 8-10 minutes, without stirring, until toffee begins to turn golden. Remove from heat and set aside for 30 seconds until bubbles subside. Working quickly, use a wooden spoon to stir in baking soda. Mixture will foam and bubble straight away. Pour mixture into pan. Set aside until firm. Break into shards.

3. In a small bowl, using an electric mixer, beat remaining cream to firm peaks.

4. Trim tops of cakes to level. Place one cake on a serving plate. Top with a little whipped cream, milk and dark ganache, and chopped honeycomb eggs. Repeat layers. Spread top of cake with remaining ganache and arrange honeycomb on top. Serve with broken hollow honeycomb eggs, drizzled with chocolate and sprinkled with fresh raspberries.