An easy chocolate honeycomb torte recipe made with just a handful of store cupboard ingredients, including Cadbury crunchie bars!
It's dark, rich, moist, and fudgy, and the perfect dessert to impress your guests!
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If you're looking for a super easy dessert for a special occasion, this is the chocolate torte recipe for you! The crushed chocolate-coated honeycomb provides a delicious sweet crunch against the silky smooth torte and I guarantee you'll love it!
It's great for dinner parties, birthday meals, and Christmas too!
👩🍳 Love easy chocolate desserts? Try my chocolate orange pots next!
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✔️ Why you'll love this recipe!
- An easy chocolate torte recipe.
- Decadent, rich and indulgent.
- Freezer-friendly.
- Perfect for Christmas.
🛒 Ingredient notes
Chocolate - use a good quality dark chocolate at least 70% cocoa solids, and break it into small pieces.
Butter - I like to use salted butter, which contrasts with the sweetness of the honeycomb.
Eggs - 4 large eggs at room temperature.
Sugar - a combination of light brown sugar and white caster sugar gives the best texture.
Flour - a small amount of plain flour is needed.
Ground Almonds - ensures the torte is moist and dense in texture.
Chocolate-Coated Honeycomb - I use Cadbury Crunchie bars, but any chocolate-coated honeycomb can be used. You'll need some for the torte itself and some for the top! Freeze the 2 Crunchie bars for inside the torte for at least 1 hour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the chocolate pieces and butter in a saucepan and melt on a low heat. Set aside to cool.
Two: Place the eggs and sugars in a large mixing bowl and whisk with an electric whisk for 5 minutes until the mixture becomes thick and creamy.
Three: Fold the cooled chocolate mixture into the egg mixture and stir to combine.
Four: Fold in the flour, ground almonds, and crushed frozen crunchie bars. Pour into the prepared tin and bake for 30-35 minutes until just set.
Five: Allow to cool, remove from the springform tin and serve with more crushed crunchie bars on top.
💭 Expert tips
- Freeze two of the crunchie bars for 1 hour prior to beginning the recipe.
- Grease and line your springform tin to ensure the torte doesn't stick.
🍴 Serving suggestions
Serve the chocolate torte with extra crushed honeycomb and a dollop of whipped cream or scoop of honeycomb ice cream.
Fresh raspberries and raspberry coulis are other tasty options.
📖 Variations
- Add the zest of an orange for a chocolate orange torte.
- A handful of dried cranberries added to the torte is a festive touch at Christmas.
- Dust with icing sugar or drizzle with a chocolate ganache before serving.
🥡 Storage
Make Ahead: Allow the torte to cool and then store in the fridge, tightly wrapped in foil, for up to 3 days.
Store: The torte will keep in the fridge for up to 5 days.
Freeze: Cool completely, double wrap in foil, and freeze for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
A traditional cake is usually made with sugar, eggs, butter, and flour. A torte, on the other hand, has little to no flour and uses ground nuts (such as ground almonds) in its place. A torte is much denser in texture than a cake.
😋 More easy dessert recipes
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Recipe
Easy Chocolate Honeycomb Torte
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Equipment
- Chopping Board
- Saucepan
- 23cm Round Springform Tin
Ingredients
- 200 g Butter salted
- 200 g Dark Chocolate broken into pieces
- 4 Eggs large
- 100 g Caster Sugar
- 100 g Light Brown Sugar
- 50 g Plain Flour
- 50 g Ground Almonds
- 2 Cadbury Crunchie Bars 32g bars, frozen for 1 hour and crushed
Topping
- 2 Cadbury Crunchie Bars 32g bars, crushed
Instructions
- Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and grease and line a 23cm springform tin with baking paper.
- Place the chocolate pieces and butter in a saucepan and melt on a low heat. Set aside to cool.200 g Butter, 200 g Dark Chocolate
- Place the eggs and sugars in a large mixing bowl and whisk with an electric whisk for 5 minutes until the mixture becomes thick and creamy.4 Eggs, 100 g Caster Sugar, 100 g Light Brown Sugar
- Fold the cooled chocolate mixture into the egg mixture and stir to combine.
- Fold in the flour, ground almonds, and frozen crushed crunchie bars. Pour into the prepared tin and bake for 30-35 minutes until just set.50 g Plain Flour, 50 g Ground Almonds, 2 Cadbury Crunchie Bars
- Allow to cool, then remove from the springform tin and serve with more crushed crunchie bars on top.2 Cadbury Crunchie Bars
Notes
- Grease and line your springform tin to ensure the torte doesn't stick.
- Freeze the two crunchie bars for the torte for at least 1 hour before crushing into pieces.
- Add the zest of an orange for chocolate orange torte.
- A handful of dried cranberries added to the torte is nice at Christmas.
- Dust with icing sugar or drizzle with a chocolate ganache.
Andrew
When you say to try adding orange zest, at what stage would you do that?
Beth Sachs
Hi Andrew. During step 5.