Flourless macadamia and chocolate torte with honeycomb

Preheat oven to 180°C/160°C fan-forced. Line a 22cm springform baking tin with baking paper. Melt 20g butter and brush sides of baking paper with butter, then coat with 2 tablespoons caster sugar.

Combine figs, dates and rum or orange juice in a small bowl and set aside. Add macadamias to a food processor and pulse into a fine meal.

In a large microwave-safe bowl, heat chocolate and remaining 150g butter on MEDIUM (50% power) in 20-second bursts until melted and smooth. Let cool slightly. Stir in brown sugar, egg yolks and ground macadamia until combined. Fold in fruit mixture. 

Reserve 1 tablespoon of the remaining caster sugar. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until foamy. Gradually add remaining caster sugar and beat until stiff and glossy. Fold egg white mixture into chocolate mixture, in three or four batches, until no streaks remain.

 Pour batter into prepared springform pan. Sprinkle with reserved 1 tablespoon caster sugar. Bake for 50 minutes, until cake doesn’t wobble. Set aside to cool completely (the torte’s centre will sink as it cools.) 

Meanwhile, combine goat’s cheese, creme fraiche, thickened cream and honey in a medium bowl and beat until smooth and combined. Chill until ready to assemble.

To make honeycomb, line an oven tray with baking paper. Put sugar, maple syrup and the water in a medium heavy-based saucepan on low heat and stir until the sugar dissolves. Increase heat to medium. Simmer, without stirring, for 8 minutes or until syrup is a dark gold (or until it reaches hard crack stage, 160°C on a sugar thermometer). Remove pan from heat and immediately stir in sifted bicarbonate of soda – the mixture will froth. As soon as the last of the soda dissolves, pour honeycomb onto tray. Don’t spread the mixture or it will deflate. Sprinkle with salt. Let cool to room temperature. When set, break into large shards. 

To make toffee, line an oven tray with baking paper. Heat sugar and water in a medium saucepan on medium heat, stirring, until sugar dissolves. Increase heat to high and simmer, not stirring, for 6–7 minutes, until light gold. Pour into tray and swirl tray to form a thin layer. Set aside to cool and harden. Break into large shards. 

Just before serving, top torte with cream mixture, then pile with honeycomb and toffee shards.