Oreo and dark chocolate torte with “honey”comb

This torte is dark and delicious and perfectly matched with the non-honey honeycomb on top!

Start by pounding 300g biscuits — use whatever you like but double check they’re vegan — I have a sneaking suspicion that Bourbon biscuits (cookies from the UK) would work well here too, but I opted for the more universal Oreos.

Once they biscuits/cookies are a fine crumb you can melt the vegan butter and add that to the mix, then tip the lot into a tart dish.

Set in the fridge for at least an hour — then start on the filling.

Combine the water, vegan milk and light soft brown sugar in a pan and place on the heat. Allow the sugar to dissolve and then turn the heat up. Mix together the cornflour and some of the hot soya/water mix and then add that to the pan. Make sure that the chalky taste of the cornflour cooks out, it shouldn’t take any longer than 5 minutes, and should change viscosity becoming a little thicker.

Take the pan off the hob and allow to cool slightly — at this point you can add a dash of vanilla extract — then get on with cracking the dark chocolate into a bowl.

Pour the liquid over the chocolate and stir with a whisk — this bit is magical.

You think there’s no way this is going to come together, but after some vigorous stirring it sure as hell does, and it looks beautiful.

Take your base out and dump the chocolate onto the base— smooth it down and let it set overnight in the fridge.

The next morning, or an hour before serving you can make the honeycomb.

Place the sugar and golden syrup in a pan, heating gently until melted and then crank it up until it reaches 145c.

DO NOT LET THE SUGAR TOUCH YOUR SKIN — it will burn it off, literally!!

Allow it to bubble at that temperature for a minute or two, but make sure it doesn’t burn, then throw in one teaspoon of bicarbonate of soda.

Get ready!

Stir it with a wooden spoon and the mixture will go a bubble up and go a light beige/golden colour. Put that in a tray or silicone mould, sprinkle a little rock salt on top and allow to cool.

Once it’s cooled, break it up and adorn the torte with the golden shards. Serve and enjoy!

Ingredients

Base and torte: 300g biscuits — I used Oreo’s . 60g butter . 200ml soya milk unsweetened . 150ml water . 30g light soft brown sugar . 1tbsp cornflour . 250g 74% minimum vegan chocolate . rock salt .

Honeycomb: 100g sugar . 3 tbsp golden syrup . 1tsp bicarbonate of soda .

Nutrition

This torte can serve 12, although in my experience it doesn’t get that far :-) The nutrition, however is based on serving 12.

• Calories: 345
• Carbohydrates: 39.5g
• Fiber: 0.8g
• Sodium: 125mg
• Protein: 3.42g
• Sugar: 28.3g
• Fat: 19.3g