• 200g unsalted butter
• 200g gluten free dark chocolate (minimum 70% cocoa solids)
• 5 medium eggs
• Pinch of cream of tartar
• 240g caster sugar
• 1 tablespoon vanilla extract
• 200g ground almonds
• 50g chickpea (gram) flour

For the syrup:

• 100g caster sugar
• 4 tablespoons chopped fresh mint

For the frosting:

• 500g mascarpone
• 50g honeycomb, chopped
• 100g cleat honey

Pre-heat the oven to 180°C/350°F/Gas mark 4. Line a 24cm round, 7cm deep, loose-bottomed cake tine with baking parchment. Place the butter and chocolate in a heatproof bowl and melt over a pan of simmering water. Once melted, take the pan off the heat but leave the bowl over the pan to keep the mixture warm.

Place the egg whites and cream of tartar in a bowl and whisk until thick and foamy, the add half the sugar, and whisk again until creamy and thick. Add the rest of the sugar and whisk until very stiff but still a creamy consistency. Stir the egg yolks, vanilla extract, almonds and chickpea flour into the warm chocolate and butter, then straight away add half the meringue, mixing well. Finally, add the rest of the meringue and fold in.

Spoon into the lined tin and bake for 45-50 minutes or until well risen and firm.

Remove from the oven and cool slightly in the tin: it will collapse a little. Make several holes over the surface of the cake with a skewer.

Meanwhile, place the sugar, 100ml water and the mint in a small pan and boil until the sugar has dissolved, then strain. Spoon the syrup over the cake and leave to soak in and cool completely.

Once the cake has cooled, beat the mascarpone, honeycomb and honey together with a wooden spoon or spatula. Do not whisk of the mascarpone will be too soft and hot hold its shape on the cake.

Turn out the cake carefully on to a large, flat plate. As there is no gluten in the cake it will have quite a soft texture, so be careful. Cover the cake with the honey mascarpone. Eat straight away or chill for 1 hour. If you want to keep it for the next day, remove from the fridge 1 hour before eating.