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–+ servings
Chocolate torte with honeycomb.
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5 from 3 votes

Easy Chocolate Honeycomb Torte

An easy chocolate honeycomb torte recipe made with just a handful of storecupboard ingredients including Cadbury crunchie bars!
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 510kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Chopping Board
  • Saucepan
  • Mixing Bowl
  • 23cm Round Springform Tin

Ingredients

Metric - US Customary
  • 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

Expert Tips:
  • 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.
 
Variations:
  • 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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
 
Nutrition Facts
Easy Chocolate Honeycomb Torte
Amount per Serving
Calories
510
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
83
mg
28
%
Sodium
 
41
mg
2
%
Potassium
 
251
mg
7
%
Carbohydrates
 
49
g
16
%
Fiber
 
4
g
17
%
Sugar
 
31
g
34
%
Protein
 
12
g
24
%
Vitamin A
 
142
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
86
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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