Flourless Malted Chocolate Cake With Yellowman Honeycomb Cream

Firstly make the honeycomb. Oil a baking sheet and set aside. Put the sugar and golden syrup in a deep pan and heat gently until the sugar dissolves. Swirl the pan gently but do not put a spoon in to stir as it could cause the sugar to crystallise. Once dissolved, turn up the heat and boil until the mixture takes on a medium golden caramel colour. This will take about 5 minutes. Add the bicarbonate of soda and whisk for a few seconds, then pour onto the oiled baking sheet. Leave to cool completely at room temperature. Break into shards and use as you like.

Preheat the oven to 160°C (350°F/Gas 4). Line a 20cm (8in) loose-bottomed cake tin with baking parchment.

Melt the chocolate and butter together, either in the microwave or in a heatproof bowl set over simmering water. When completely melted, stir in the espresso powder.

Whisk the egg yolks with the malted chocolate drink powder, the vanilla extract and half of the sugar until well combined. Add the melted chocolate and butter and stir well again.

In a separate bowl, whisk the egg whites with the remaining sugar until very stiff. Stir a large spoonful of the whites into the chocolate mixture to loosen it, then fold in the remaining whites.

Pour the mixture into the prepared tin and level the top. Bake on the middle shelf of the oven for 20 minutes until firm.

Remove from the oven, cover with a dish towel, then, when cool transfer to the refrigerator to cool completely for at least 4 hours.

Whisk the cream lightly until it holds its shape. Break up some of the yellowman honeycomb and fold through the cream

Spread on top of the cake and scatter the remaining yellowman over the top.