Chocolate truffle and honeycomb cake

• chocolate bar with honeycomb 40g3
• corn flakes↗100g g
• dark chocolate↗500g g

  (at least 70% cocoa solids), broken into small pieces

• golden syrup↗3 tbsp tbsp
• heavy cream400ml ml

Step-by-step instructions

1. 1

   Line the bottom of a 20 cm diameter mold with parchment paper. Place 2 chocolate bars with honeycomb into a food bag or bowl and crush them as finely as possible using the end of a rolling pin. Transfer to a bowl and mix with the corn flakes.

2. 2

   Place the dark chocolate in a heat‑proof bowl with a wide rim and set it over a smaller heat‑proof bowl filled with boiling water from a kettle. Leave for a minute, then stir until completely smooth. Add 100 g of melted chocolate to the corn‑flake mixture and stir. Transfer the resulting mass into the prepared mold, pressing it down.

3. 3

   Leaving the remaining chocolate over the bowl of hot water, add the golden syrup and heavy cream and stir until homogeneous. Pour this mixture onto the corn‑flake base and tap the mold on a work surface to level the top. Cool for 2‑4 hours until set. Store in the refrigerator for up to three days.

4. 4

   Run a knife around the edge of the cake to release it from the mold, then invert onto a serving plate or board so the corn‑flake mixture is on top. Roughly chop the remaining chocolate bar with honeycomb and sprinkle it over the top. Cut the cake into portions with a knife dipped in boiling water.