Chocolate truffle chestnut torte

Pastry - To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor.

Pastry - Cube the butter, then mix it in until it resembles breadcrumbs. Add the vanilla extract, then the egg yolks, one at a time, until it comes together.

Pastry - Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.

Pastry - Roll out the pastry to 1cm thick and use to line the base of a deep 20cm cake tin. Place in the freezer for 20 minutes.

Pastry - Preheat the oven to 190ºC/375ºF/gas 5.

Pastry - Bake the pastry for 18 to 20 minutes, then allow to cool.

Filling - For the filling, melt the dark chocolate in a heatproof bowl over a pan of simmering water. Allow to cool to room temperature, then stir in the chestnut purée.

Filling - Whip the cream until it forms stiff peaks, then fold in the chocolate mixture. Pour over the pastry base and smooth with a palette knife. Set in the fridge for around 3 hours.

Honeycomb - Combine the golden syrup and sugar in a pan over a low heat, slowly dissolving the sugar and melting the butter. Let it simmer for 3 to 5 minutes, until golden.

Honeycomb - Remove from the heat and stir in the bicarbonate of soda – it will fizz up! Pour into a shallow, oiled tin (about 20cm x 30cm) and leave to set for about 10 minutes.

Assembly - Roughly chop and sprinkle over the torte, then serve.