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Little chocolate honeycomb cakes
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Decadent chocolate honeycomb cakes, ideal for sharing!
Ingredients:
  • 175g unsalted butter
  • 250g dark chocolate, chopped
  • 3.30 gm vanilla extract
  • 120g caster sugar
  • 75g self-raising flour
  • 75g ground almonds
  • 145g pkt Crunchie Chocettes
Instructions:
  • Preheat your oven to 180C. Grease a Texas muffin tin with six holes (3/4-cup capacity). Cut six 17cm squares of baking paper and gently press them into each muffin hole for lining.
  • Finely chop 125g of butter and combine it in a saucepan with chocolate, vanilla, sugar, 1/2 teaspoon of salt, and 1/3 cup of water. Cook over medium heat, stirring constantly, until everything is melted and well combined. Take the saucepan off the heat. Gradually whisk in the eggs, one at a time. Sift the flour and ground almonds over the egg mixture and whisk until smooth.
  • Evenly distribute the mixture into the prepared tin. Bake for 25-30 minutes or until a skewer comes out clean when inserted into the center. Allow to cool in the tin.
  • Dice the remaining butter and combine in a small saucepan with Crunchie Chocettes and 2 tablespoons boiling water. Heat on low, stirring constantly until the chocolate is melted while ensuring the honeycomb pieces are still visible. Let cool for 10 minutes before drizzling over the cooled cakes. Allow the topping to solidify before moving the cakes, still in their paper linings, to an airtight container. Enjoy these cakes for the next 2-3 days.

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