Thursday, 28th May 2020

This Month's Magazine
Chocolate and Cardamom Truffle cake with honeycomb

Chocolate and Cardamom Truffle cake with honeycomb

This is a really simple torte recipe, and to make simpler buy a readymade sponge base.

Equipment and preparation: you will need an electric hand mixer

• Sponge base For the honeycomb
• 2 tbsp golden syrup
• 100g/3½oz caster sugar
• ½ tsp ground cardamom (about 12 cardamom pods, seeds finely ground)
• 1½ tsp bicarbonate of soda

For the chocolate torte

• 250g/9oz dark chocolate, 70% cocoa solids), finely chopped
• 430ml/¾ pint double cream, whipped to soft peak
• 1 tbsp whisky (preferably single malt)
• 1 tsp ground cardamom (about 50–60 cardamom pods, seeds finely ground)
• 50g/2oz caster sugar
• edible gold dust, to decorate



1. Drizzle the whisky over the sponge in a cake tin and set aside.
2. To make the honeycomb, line a 20cm/8in square cake tin with baking parchment. In heat the golden syrup and sugar together and bring to the boil, then simmer for 5–10 minutes. The mixture will bubble and darken to a golden caramel, do not let it get too dark or the flavour will be bitter.
3. Stir in the cardamom and remove the pan from heat. Immediately – but carefully – add the bicarbonate of soda and mix it in; the mixture will instantly foam up significantly, which is why a large pan is needed to prepare the syrup. Pour immediately into the lined cake tin. Leave to set for at least an hour, then peel off the paper and break the honeycomb into
bite-sized chunks.
4. To make the chocolate torte, put the chopped chocolate into a large heatproof bowl and set aside.
5. Pour 200ml/7fl oz water into a pan, add the ground cardamom and sugar, and bring to the boil, stirring. When just boiling cool for 30 seconds. Pour through a very fine strainer over the chocolate, stirring continuously to form a smooth
glossy mixture. Discard the contents of the strainer. Stir in the whisky.
6. Fold the lightly whipped cream into the chocolate mixture; the mix will start to stiffen. Spoon the mixture over the cold sponge right to the edges of the cake tin, and level with a palette knife. Cover with cling film and chill in the fridge for a few hours, or overnight if possible.

To serve, uncover the tin and push out the torte by loosening the base and moving onto a plate. Decorate with honeycomb. Cut into slices (for a smooth, professional finish, use a knife dipped in boiling water). Decorate each slice with more pieces of honeycomb, top with edible gold dust and serve with more double cream, if you like.

Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
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Kokomo Cocktail Bar & Restaurant

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