preheat oven to 220°c/ 200°c fan forced. grease and line base and sides of 18cm round spring form pan with baking paper.
place plaistowe 70% cocoa, honey and butter in a microwavable safe medium bowl, microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, stir until smooth; cool slightly.
using an electric mixer, add eggs and sugar, beat on high for 5 minutes or until thick and pale. gently fold in flour then chocolate mixture, mix until just combined. pour into prepared cake pan and bake for 12 minutes. remove from oven, run a knife around the edge of the cake. carefully (pan will be hot) remove spring form sides from cake and refrigerate for 1 hour to cool.
in a small bowl add extra plaistowe 70% cocoa chocolate and cream, microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, stir until smooth, cool slightly. carefully smooth chocolate mixture over cake, cut cake using a hot knife and serve immediately.
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