Chocolate truffle chestnut torte with honeycomb

“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. ”

190 g plain flour

30 g cocoa powder

110 g cold sugar

110 cold unsalted butter

½ teaspoon vanilla extract

4 large free-range egg yolks

FILLING

300 g dark chocolate

300 g sweetened chestnut purée

300 ml double cream

HONEYCOMB TOPPING

2½ tablesspoons golden syrup

100 g caster sugar

1 teaspoon bicarbonate of soda

Method

1. To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor.
2. 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.
3. Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.
4. 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.
5. Preheat the oven to 190ºC/gas 5.
6. Bake the pastry for 18 to 20 minutes, then allow to cool.
7. 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.
8. 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.
9. 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.
10. 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.
11. Roughly chop and sprinkle over the torte, then serve.