Chocolate Honey Cake ( 1 cake)

This version is from Claire Ptak who owns the Violet Bakery in London.

Chocolate Honey Cake ( 1 cake)
Print Recipe
Chocolate Honey Cake ( 1 cake)
Print Recipe
  1. Preheat the oven to 170C/335F/gas mark 3½. Grease and line the base of a 25cm round tin with parchment.
  2. Cut the butter into small pieces, and break up the chocolate. Put these in a heatproof bowl, then set this over a pan of simmering water to melt, ensuring that the water does not touch the base of the bowl. Once the butter and chocolate have melted, remove the bowl from the heat and set aside to cool slightly. Stir in the honey.
  3. Put the almonds in a food processor and blitz to a powder. Be careful not to take them too far, as you don’t want the almonds to release oil. Add the almonds to the chocolate mixture.
  4. Add the egg yolks to the chocolate mixture one by one, mixing well after each addition.
  5. Put the whites in the bowl of a stand mixer with the salt and cream of tartar. Whisk to soft peaks. Fold the whites and the chocolate mixture together, then spoon into the prepared cake tin.
  6. Bake for 30-35 minutes. The cake should have a very slight wobble at the centre. Do not overbake it, as the gooeyness will be lost.
  7. 7 Mix the cream with 1 tbsp honey and the salt, then whisk to soft peaks. Serve the cake topped with the cream and an extra drizzle of honey.
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