serves
8
prep
3 minutes
cook
20 minutes
difficulty
Mid
serves
8
people
preparation
3
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
Base
- 50 g corn flakes
- 20 g dark chocolate
Chocolate layer
- 400 g cream
- 200 g milk
- 20 g caster sugar
- 450 g milk chocolate
- 6 leaves gelatine
Chocolate glaze
- 20 g milk
- 150 g cream
- 100 g caster sugar
- 35 g cocoa powder
- 35 g dark chocolate
- 3 leaves gelatine
Honeycomb
- 200 g caster sugar
- 50 g honey
- 3 tsp bicarbonate of soda (see Note)
Chilling time: about 3.5 hours total.
Instructions
- Mix the dark chocolate with the corn flakes, until it comes together, press this into the bottom of a cake tin, until the base is completely covered, and approximately 1 cm thick. Place in fridge to set (about 1 hour).
- To make the chocolate layer, soak the 6 leaves of gelatine in cold water for 5 minutes.
- Break up the chocolate and place in a bowl. Bring the cream, milk, sugar to the boil, stir in the gelatine, then pour over the chocolate. Stir this to a chocolate sauce consistency, then pour on top of base layer, leave in the fridge for 2 hours, or until set.
- To make a glaze, soak the gelatine in some cold water for 5 minutes. Add the milk, cream, cocoa powder and dark chocolate to a pot and bring to the boil, whisking all the time, add the soaked gelatine and stir until shiny, then pour a layer into the tin and set in the fridge (about half an hour)
- To make the honeycomb, lightly oil a baking tray.
- Place the sugar and honey in a pot, and cook over a medium heat until light and golden in colour. Add in the bread soda and allow it to double in size, then pour onto the baking tray and allow it to set (5 minutes)
- Once the chocolate is set, remove it from the cake tin, crush the honeycomb and sprinkle it all over the top. add a few flakes of sea salt. Portion with a hot knife and serve.
Note
Mark uses “bread soda” when he makes this honeycomb in his TV series Off Duty Chef. Bread soda is another name for bicarbonate of soda.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
