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