Honeycomb Toffee

Ingredients:

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/3 cup water
• 1 Tbsp baking soda

Preparations:

1. Line a 9 inch baking dish with parchment paper and grease thoroughly.
2. In a large saucepan (this will more than triple in size) over medium/high heat, combine sugar, corn syrup, and water. Stir briefly to incorporate then leave to boil. 
3. Insert candy thermometer and continue to heat, without stirring, until the mixture reaches 300F. 
4.  Working quickly, remove from heat and add the baking soda. The mixture will begin to expand. Quickly whisk, no more than 5 seconds, to prevent deflating the toffee. Pour it into the prepared pan and leave to set for several hours.
5. Once the toffee has cooled and set, remove the paper from the toffee and transfer to a larger baking dish. Using a blunt object, shatter the toffee into bite size pieces.
6. In a double boiler , melt the dark chocolate.  Dip the toffee pieces in chocolate and place on a lined baking tray. Place in the refrigerator to cool and harden.

Lava Cake

Ingredients:

• 2 Tbsp butter
• 6 oz semisweet chocolate, chopped
• 2 Tbsp sugar
• 2 Tbsp brown sugar
• 1/4 tsp vanilla
• 1/4 tsp salt
• 2 eggs, whisked
• 2 heaping Tbsp filling (any sort of spread, like peanut butter, nutella, jam, or a topping, like fudge or caramel sauce) 
• 1/6 cup flour

Preparations:

1. Preheat the oven to 400F.
2. In a small saucepan over low heat, melt butter and chocolate. Mix in sugars, salt, and vanilla. Once fully combined, remove from heat. 
3. Fold in eggs. Stir in flour.
4. In two greased ramekins, pour in enough of the batter to cover the bottom, roughly 1/4 of the batter. Top the batter with a heaping spoonful of filling and cover with the remaining batter.
5. Bake for 12-13 minutes, until the top looks like baked brownies. 
6. Let cool for several minutes, then place a plate on top of the ramekin and invert the cakes.