Name: Caramel mud cake
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 8
Ingredients: 2 cup butterscotch sauce; 3 eggs, at room temperature; 1 1/2 cup self-raising flour; 155 gram packet choc-malt balls, to decorate; whipped cream and strawberries, to serve; Caramel ganache; 375 gram white chocolate melts; 3/4 cup caster sugar; 300 millilitre thickened cream, scalded

Ingredients

2 cup butterscotch sauce

3 eggs, at room temperature

1 1/2 cup self-raising flour

155 gram packet choc-malt balls, to decorate

whipped cream and strawberries, to serve

Caramel ganache

375 gram white chocolate melts

3/4 cup caster sugar

300 millilitre thickened cream, scalded

Method

1.Preheat oven to 150°C/130°C fan forced. Grease and line base and side of a 20cm (base diameter) round cake pan with baking paper.

2.Place butterscotch sauce in a large saucepan over low heat. Cook and stir for 3-4 minutes or until heated. Remove from heat; cool slightly. stir in eggs and flour until combined. Spoon into prepared pan; smooth surface. Bake for 45-50 minutes or until a skewer inserted at centre comes out slightly sticky. Cool in pan.

3.Meanwhile, to make caramel ganache; place chocolate in a medium heatproof bowl. Combine sugar and 2 teaspoons water in a large heavy-based saucepan over moderate heat. Stir until sugar dissolves.

4.Reduce heat; simmer for 8 minutes or until caramelised. Remove from heat. Slowly stir in cream. Pour over chocolate (don’t stir). Stand for 5 minutes. Stir to combine. Chill for 1 hour or until spreadable.

5.Spread cooled cake with ganache. Decorate with chocolate balls. Serve with cream and berries.

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