Flourless Malted Chocolate Cake With Yellowman Honeycomb Cream
Flourless Malted Chocolate Cake With Yellowman Honeycomb Cream

Flourless Malted Chocolate Cake With Yellowman Honeycomb Cream

This cake conjures up comfort on a day when you need it most. The combination of the cake, cream and yellowman (a honeycomb from the North of Ireland) is magic. If you don’t like coffee, don’t let this put you off, the cake doesn’t taste of coffee at all, it just enriches the flavour of the chocolate. It’s also perfect for people who are gluten-free and can be frozen for up to a month.
Total Time
45 Minutes
300g of dark chocolate, roughly chopped
140g of unsalted butter
1 tsp of instant espresso powder
6 eggs, separated
30g of malted chocolate drink powder
2 tsp of vanilla extract
55g of golden caster sugar
285ml of double cream
For the Yellowman Honeycomb (serves 8)
110g of caster sugar
70ml of golden syrup
1 tsp of bicarbonate of soda
Neutral oil, for greasing
Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Recipe courtesy of The Irish Bakery. Recipes by Cherie Denham. Photography by Andrew Montgomery. Essays by Kitty Corrigan. Published by Montgomery Press.

You can pre-order the book here and you can follow Cherie on Instagram here and TikTok here.

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