- Cooks in: 35 minutes
Ingredients
- 200g - quality chocolate drops
- 175g - salted butter
- 6 - free range eggs
- 30g - honey
- Large pinch sea salt
- Heat the butter, don’t boil, and pour over the chocolate and honey. Stir in to melt and combine
- Whisk the eggs until pale and creamy, about 10 minutes
- Fold in half of the melted chocolate and butter into the eggs followed by the remaining half
- Pour into a greased and lined springform tin (the tin is important as the cake is delicate and can be difficult to remove)
- Bake for 35 minutes at 150c or until firm to touch
- Allow to cool and refrigerate before serving
GREAT WITH RAPSBERRIES AND CRÈME FRAICHE OR ROSEMARY MACERATED STRAWBERRIES AND CHOCOLATE SAUCE
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