The recipe is parev, but you can replace the margarine and soya cream with dairy ingredients if preferred.

• Line a 33cm x23cm tin with baking parchment and preheat oven to 160°C.
• For the topping: Put the chopped  chocolate in a heat- resistant bowl.  Heat the cream in a saucepan over a medium heat until just steaming. 
• Pour over the chocolate and mix until smooth. 
• Leave to cool, then chill for about 45 minutes until firm but still spoonable. 
• For the bake: whisk the margarine, sugars and pinch of salt in a mixer for about 5 minutes or until light and fluffy.
• Beat in the eggs one at a time. Mix in the ground almonds, flour, yoghurt, and almond essence (if using).
• Spoon the mixture into the prepared tin and smooth the surface with a spatula or the back of a spoon. 
• Bake for 30 minutes or until golden, and firm to touch.  Leave in the tin to cool completely.
• When cooled, spread the topping evenly over the base, and sprinkle with chopped honeycomb and flaked toasted almonds. 
• Chill for about 15 minutes until the topping is set. Cut the tray bake into 16 squares. 

Makes: 16 squares; Allow time for chilling