Rich chocolate and hazelnut cake with chocolate sauce and honeycomb Recipe

Dark chocolate cake with hazelnuts served with a rich chocolate sauce, Chantilly cream and a honeycomb crumble.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    20mins
Rate this recipe
(3 votes) 4.8/5
Ingredients
Pour people
  • For the cake(s)
  • Dark chocolate : 100 g
  • Unsalted butter : 175 g
  • Caster sugar : 175 g
  • Whole egg(s) : 3 whole
  • Plain flour : 100 g
  • Chopped hazelnut(s) : 50 g
  • Caster sugar : 60 g
  • For the sauce
  • Dark chocolate : 75 g
  • Double cream : 150 ml
  • For the cream
  • Icing sugar : 30 g
  • Vanilla pod(s) : 1 whole
  • Double cream : 200 ml
  • For the crumble
  • Caster sugar : 100 g
  • Golden Syrup : 60 ml
  • Bicarbonate of soda : 7 g
Method
  • 1. FOR THE CAKES:

    Preheat the oven to 180'C.

    Melt the chocolate and the butter in a heatproof bowl over simmering water (baine marie). Sieve the flour. Whisk the eggs and the sugar until light and fluffy. Fold the flour through the egg mix a little at a time. Then fold in the chocolate mix with the nuts.

    Pour the mixture into individual silicon moulds and cook for 20 minutes. Allow to cool before removing from the moulds.

  • 2. FOR THE SAUCE:

    Place the chocolate pistoles in a heatproof bowl. Bring the double cream to the boil and pour onto the chocolate. Use a spatula to mix until you have a smooth and shiny sauce.

  • 3. FOR THE HONEYCOMB:

    Place the sugar and the golden syrup in a saucepan and mix together off the heat. Place on the heat and heat, without stirring, until bubbling and golden in colour. This should only take a couple of minutes. Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a non-stick surface. Allow to cool and then break into very small pieces.

  • 4. FOR THE CHANTILLY CREAM:

    Scrape the seeds from the vanilla pod and add to the cream and icing sugar. Whisk together until thick.

    To serve: Place an individual cake in the centre of a bowl and make a small indentation in the top. Pour over the chocolate sauce. Top with a quenelle of cream and finish with a generous sprinkling of honeycomb.

Chef's tip

«The hazelnuts in this can easily be replaced with walnuts, pecans or almonds.»

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