Chocolate, honeycomb and almond fridge cake

This dish is far from a decadent affair, but still kind of special as the memories it bring up whilst making it takes me back to my childhood. This type of recipe was one of the first I did – without my mum’s help (well except for the washing up)! The comforting richness of the chocolate off set by the other selected ingredients is like a mouthful of edible heaven! For this recipe, little more than a lot of chocolate is really needed. It doesn’t even have to be a top quality bar- if Cadbury dairy milk if your favourite- just use that. Just remember when cooking with chocolate take care not to burn it!
Enough about the talking…the recipe is what you really want to know. As a rule, I always like to make things from scratch. Be it puff pastry, bread or pizza, the flavour (can be) so much better with that extra time and effort.  There for as a result making honeycomb from scratch can take a bit slightly more daunting, but can be substituted for pieces of honeycomb.
Ingredients

Honeycomb
80g butter
160g caster sugar
80g golden syrup
2tsp bicarbonate of soda

Fridge cake
150g milk chocolate
150g dark chocolate
120g butter
1 tbsp golden syrup
1 egg yolk
100g almonds

Method
Start by making the honeycomb; lightly oil a baking sheet, then set aside
Melt the butter, sugar and golden syrup, and dissolve the sugar. Once dissolve bring up the heat and boil until a golden caramel colour has been achieved
Add the bicarbonate of soda and carefully stir in for about 1 minute then leave it to expand in the pan
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Pour the honeycomb onto the tray and leave to set

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Once cooled break up into small bite size pieces
Line a square cake tin with greaseproof
Melt the chocolate over a Bain Marie
Beat the butter and golden syrup until light and fluffy, then gradually add the eggs
Add the chocolate to the butter then fold in the honeycomb and almonds
Add to the tin and leave to chill in the fridge

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This chocolate dish if definitely not for just one! Crack or cut some off whenever a craving!

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