Ingredients

• 15g/½oz unsalted butter
• plus extra for greasing
• 75g/3oz caster sugar
• 2 free-range eggs
• ½ tsp vanilla extract
• 60g/2½oz plain flour
• sieved
• 2 tbsp cocoa powder
• 2 tsp whisky (preferably single malt)
• salt
• 2 tbsp golden syrup
• 100g/3½oz caster sugar
• ½ tsp ground cardamom (about 12 cardamom pods
• seeds finely ground)
• 1½ tsp bicarbonate of soda
• 250g/9oz dark chocolate
• 70% cocoa solids)
• finely chopped
• 430ml/¾ pint double cream
• whipped to soft peaks
• 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

Directions

• For the sponge base
• preheat the oven to 180C/350F/Gas 4. Grease a loose-bottomed 20cm/8in round cake tin with butter.
• In a small pan
• melt the rest of the butter over a gentle heat and set aside.
• Place the sugar in a metal bowl and sit it over a pan of simmering water
• checking that the base of the bowl is not touching the water. Break the eggs into the bowl
• and with an electric hand mixer beat the mixture over the simmering water for 1-3 minutes
• until it becomes pale and frothy. Remove the metal bowl from the heat and continue to beat the mixture for a further two minutes while it cools.
• Gently stir in the vanilla extract and a pinch of salt. With a metal spoon
• carefully fold in the sifted flour and cocoa powder. Slowly trickle in the melted butter and continue to combine gently.
• Pour the mixture into the greased tin and bake for 10–12 minutes
• or until the centre is firm to the touch. Remove from the oven and cool a little in the tin. Drizzle the whisky over the sponge and set aside to cool completely in the tin.
• To make the honeycomb
• line a 20cm/8in square cake tin with baking parchment. In a large heavy-based saucepan
• heat the golden syrup and sugar together and bring to the boil
• then simmer on a low heat for 5–10 minutes. The mixture will bubble and darken to a golden caramel
• but be careful not to let it get too dark or the flavour will be bitter.
• 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. The honeycomb will stay crisp in a dry
• airtight container for a day or two
• but will gradually soften over time.
• To make the chocolate torte
• put the chopped chocolate into a large heatproof bowl and set aside.
• Pour 200ml/7fl oz water into a pan
• add the ground cardamom and sugar
• and bring to the boil
• stirring. When just boiling remove from the heat and 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.
• 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. The sponge will have shrunk away from the sides of the tin
• so the torte will completely encase the sponge. 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.