Flourless chocolate cake

•  Heat the butter, don’t boil, and pour over the chocolate and honey. Stir in to melt and combine
• Whisk the eggs until pale and creamy, about 10 minutes
•  Fold in half of the melted chocolate and butter into the eggs followed by the remaining half
•  Pour into a greased and lined springform tin (the tin is important as the cake is delicate and can be difficult to remove)
•  Bake for 35 minutes at 150c or until firm to touch
• Allow to cool and refrigerate before serving

GREAT WITH RAPSBERRIES AND CRÈME FRAICHE OR ROSEMARY MACERATED STRAWBERRIES AND CHOCOLATE SAUCE