Chocolate ganache and honeycomb torte

possibly the most indulgent, impressive cake we’ve made this season! Serves 15 • Ready in 1hr 45mins, plus overnight cooling

for the torte:

250g butter, cubed, plus extra for greasing

400g dark chocolate, broken into small pieces

250g unrefined caster sugar 5 large eggs, separated for the honeycomb: butter, for greasing

100g caster sugar

2½tbsp golden syrup

2tsp bicarbonate of soda for the ganache:

200g dark chocolate chips 200ml double cream

1tbsp golden syrup 20g butter

1tsp vanilla extract chocolate curls, stars and balls, and edible glitter, to decorate you will need: a 20cm springform tin, lined, and a 20cm rectangular baking tray

1 Heat the oven to 150C/Gas Mark 2. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. In a separate pan, gently dissolve the sugar in 4tbsp water. Let it bubble for 1min, then stir it into the chocolate mixture. Leave to cool for a few mins, then stir in the egg yolks.

2 Whisk the egg whites to medium peaks, then fold into the chocolate mix. Pour into the tin and bake for 45-50mins – there should be a wobble in the centre, but it will firm up on cooling. Leave the torte to cool in the tin overnight.

3 For the honeycomb, butter the baking tray. Melt the sugar and syrup on a gentle heat until the sugar dissolves. Once smooth, turn up the heat and simmer until it turns golden. Turn off the heat; add the bicarbonate of soda and beat. Scrape the mixture into the tray and leave to cool.

4 For the ganache, put the chocolate chips in a heatproof bowl. Bring the cream and syrup just to the boil in a pan and pour over the chips. Leave to stand for 3mins, then whisk until the chips have melted. Add the butter and vanilla, stir until combined. Allow to cool until you have a buttercream consistency.

5 To assemble, spread the ganache over the torte, top with broken bits of honeycomb, chocolate curls, stars and balls, and dust with edible glitter. Per serving: Cals 537, Fat 36g,

Sat fat 21g, Carbs 48g w&h