Place all the dry ingredients to a bowl and rub in the softened butter until the mix is quite crumbly.
Break the eggs into a separate bowl and whisk until light and fluffy, then add chocolate pieces.
Combine wet and dry ingredients. This will form a stiff cake mix which is then spread evenly on the pizza base. As usual leave a small bare margin on the edge of the pizza. Bake for 7-10 minutes at 250°C.
To Make Chocolate Sauce
Put a pot of water on to boil. When the water starts to boil turn the heat down to a simmer and place a heatproof bowl of chocolate pieces over the simmering water.
As the chocolate starts to melt, slowly add cream, stirring continuously until it is fully incorporated.
Remove the bowl from the water before the chocolate starts to simmer. If you do overcook the sauce you can save it by adding a small amount of oil and stirring until you have regained a runny consistency. Sometimes this isn’t possible and it’s best to start again! This sauce must be refrigerated and keeps for up to seven days.
To Make Topping
Remove the pizza base and sauce from the oven and cut each pizza into eight slices.
Dust with icing sugar and scatter the three different types of chocolate buttons on the surface.
Drizzle with Chocolate Sauce and honey and serve with fresh whipped cream or vanilla bean ice cream. Perfecto!
