Jamie Magazine
By Laura Fyfe
1 hr 10 mins plus chilling
Showing Off
serves 12
About the recipe
A decadent torte so rich you’ll only need a little slice! This recipe makes more honeycomb than you’ll need, but leftovers will store for a week in an airtight container.
Recipe From
Ingredients
190g plain flour
30g quality cocoa powder
110g caster sugar
110g unsalted butter (cold)
½ teaspoon vanilla extract
4 large free-range egg yolks
FILLING
300g quality dark chocolate (70%)
300g sweetened chestnut purée
300ml double cream
HONEYCOMB TOPPING
2½ tablespoons golden syrup
100g caster sugar
1 teaspoon bicarbonate of soda
Method
- To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor.
- Cube the butter, then mix it in until it resembles breadcrumbs. Add the vanilla extract, then the egg yolks, one at a time, until it comes together.
- Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.
- Roll out the pastry to 1cm thick and use to line the base of a deep 20cm cake tin. Place in the freezer for 20 minutes.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Bake the pastry for 18 to 20 minutes, then allow to cool.
- For the filling, melt the dark chocolate in a heatproof bowl over a pan of simmering water. Allow to cool to room temperature, then stir in the chestnut purée.
- Whip the cream until it forms stiff peaks, then fold in the chocolate mixture. Pour over the pastry base and smooth with a palette knife. Set in the fridge for around 3 hours.
- Combine the golden syrup and sugar in a pan over a low heat, slowly dissolving the sugar and melting the butter. Let it simmer for 3 to 5 minutes, until golden.
- Remove from the heat and stir in the bicarbonate of soda – it will fizz up! Pour into a shallow, oiled tin (about 20cm x 30cm) and leave to set for about 10 minutes.
- Roughly chop and sprinkle over the torte, then serve.
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