- 20 min
- 35 min
- 200g dark chocolate, 70% cocoa solids at least
- 150g butter
- 2 tsp Queen Organic Vanilla Bean Paste
- 1/2 cup (110g) caster sugar
- 2/3 cup (70g) almond meal
- 4 large eggs, separated
- pinch of salt
- 1/2 cup (125ml) cream
- 1/4 cup (70g) Nutella
- 1/4 cup (60ml) sour cream
- 1 cup (125g) raspberries
- 1 honeycomb bar, smashed
Preheat oven to 180C (fan forced) and grease and line an 8 inch/20 cm cake tin.
Place the chocolate and butter in a heatproof mixing bowl and microwave until melted. This will be approximately 45 seconds twice, stirring in between. Once chocolate is melted, add sugar, Vanilla Bean Paste and almond meal and stir well to combine.
Separate eggs, ensuring they are at room temperature. Place egg whites into a mixing bowl. Gradually stir yolks into chocolate. Whisk egg whites with a pinch of salt until stiff peaks form. Fold gently through chocolate batter, until there are no white streaks remaining.
Pour batter into cake tin and bake for 30-35 minutes, or until the cake is risen and only just wobbles when gently shaken. A skewer will come out with a lot of crumbs on it. Set aside to cool completely.
Once cake is completely cool, prepare mousse. Whip cream, Nutella and sour cream togther in a bowl or mixer until soft peaks form. Tip generously over cake and scatter with raspberries and honeycomb to finish.
This lovely recipe and images are by The Sugar Hit. See the original here.