4 ounces semisweet chocolate, broken into pieces
1 1/3 cups soft light brown sugar
2 sticks soft butter
1/2 cup honey
1 1/2 cups all-purpose flour
1 teaspoon bicarbonate soda (baking soda)
1 tablespoon cocoa
1 cup boiling water
1/4 cup water
1/2 cup honey
6 ounces semisweet chocolate, finely chopped
1/2 cup plus 2 tablespoons confectioners' sugar
1 ounce yellow marzipan
12 flaked almonds
Special equipment: 9-inch springform tin
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