Denise says:

  • While I was in one of the Kosher supermarkets, I bought some chocolate coated honeycomb as a treat and then decided to write this recipe.
  • Preparation Time: 30 minutes plus cooling 45 minutes
  • Cooking Time:40 minutes plus
  • Makes 16 squares

Ingredients:

  • 200g non dairy margarine
  • 75g golden caster sugar
  • 75g light brown soft sugar
  • Pinch salt
  • 3 eggs
  • 60g ground almonds
  • 200g SR flour
  • 100g non dairy plain or vanilla  yoghurt
  • ½ teaspoon almond essence flavouring -optional
  • For the Topping
  • 200g dark chocolate – chopped into small pieces
  • 200ml soya cream
  • 40g chopped honeycomb coated in dark chocolate
  • Handful of flaked almonds– toasted

Method

1) Line a 33cm x 23cm baking tin with baking parchment paper. 2) Preheat the oven to 160C. 3) First make the topping. Put the chocolate in a heat resistant bowl.  Heat the cream in a saucepan over a medium heat until just steaming and then pour over the chocolate. 4) Mix until smooth. Leave to cool, then chill so it is still spoonable. (about 45 minutes) 5) Whisk the margarine, sugars and pinch of salt in a mixer for about 5 minutes or until light and fluffy. 6) Add the eggs one at a time, beating after each addition. Add the ground almonds, flour, yoghurt, and almond essence. 7) Spoon the mixture into the prepared cake tin and smooth the surface with a spatula or the back of a spoon. 8) Bake for 30 minutes or until golden and firm to touch.  Leave in the tin to cool completely. 9) When fully cooled, spread over the chocolate topping, and sprinkle evenly with chopped honeycomb and flaked toasted almonds. 10) Chill for about 15 minutes until the topping is set. Cut into 16 squares.
Tagged in: dark chocolate, dessert, Eggs, English, flaked almonds, Ground Almonds, honeycombe, snack, soya cream, Tea, yoghurt