Chocolate Fudge Cake with Salted Caramel Sauce

Ingredients

200g good quality dark chocolate, chopped 200g butter, chopped 7 eggs, separated 2/3 cup caster sugar 1/2 cup self-raising flour Salted Caramel Sauce, to serve (see below)

Method Preheat oven to 160C (140C fan forced). Grease and line the base and sides of a 25cm springform pan with baking paper. Place the chocolate and butter into a large heatproof bowl and place over a saucepan of simmering water, stirring until chocolate is glossy and smooth. Remove and set aside. Place egg yolks into a bowl with sugar and beat with electric beaters for 5 min or until thick and pale. Fold yolk mix into the chocolate. Sift flour over chocolate, gently fold through. In another bowl, beat eggwhites until firm peaks form, then fold into the chocolate mixture. Pour into cake pan and bake for 45 min. Remove and cool in pan. Pour half of the Salted Caramel Sauce over the cake and top with toasted flaked almonds if desired. Serve remaining sauce separately. SALTED CARAMEL SAUCE Place 1 cup of caster sugar and 1/4 cup of water into a saucepan over medium heat and stir until the sugar dissolves. Bring to the boil and cook (without stirring) until it turns dark amber in colour. Remove from the heat and whisk in 80g of chopped butter, 1/2 cup of thickened cream and 11/2 teaspoons of sea salt flakes. Stand for 15 min before serving to thicken slightly.