Soft Chocolate Cake with Crème Fraîche and Honeycomb Recipe – The Kitchen
By Head Chef Colin Halliday
200g best quality plain chocolate (at least 72% cocoa solids)
200g unsalted butter
140g caster sugar
8 egg yolks
8 egg whites
For the caramel sauce:
300ml double cream
85g unsalted butter
100g muscovado sugar
Crème fraîche and honeycomb to serve
Preheat your oven to 145c and lightly butter a 25cm springform cake tin. Line the tin with baking parchment - ensure the paper up the sides of the tin is 3 or 4 inches higher as the cake will rise.
Melt the chocolate and the butter in a glass bowl over a pan of simmering water until smooth and glossy then remove and set aside.
Put the sugar and egg yolks into another bowl and whisk together until they are pale and thick and leave a trail on the surface, then gently fold this into the slightly cooled chocolate.
Now you need to whisk the egg whites in a scrupulously clean bowl until soft peaks are formed. Do not aggressively whisk them as you will over-do them. Next, very gently fold them into the chocolate mix, taking care not to knock the air out of the meringues.
Place into the cake tin, then into the oven and cook for approximately 45 minutes. It will soufflé up during cooking and may crack, but don’t worry, this is normal. Allow to cool in the tin.
Whilst the cake is cooking make the toffee sauce by combining all the ingredients in a saucepan and bring to the boil. Allow the sauce to reduce slightly, then remove it and cool to room temperature.
Once the cake has cooled, remove it from the tin and cut into portions. How big they are really depends on you, then drizzle with the sauce, add a generous dollop of crème fraîche and a sprinkling of honeycomb. Truly delicious. Enjoy!
The Kitchen's Head Chef Colin Halliday has an impressive CV including stints at Gleneagles, Edinburgh’s The Caledonian Hotel and as Nick Nairn’s executive head chef. Colin heads up the team in The Kitchen and for our weddings, corporate and private events.