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Choc-malt cake with salted caramel sauce
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in decadent chocolate cake with luscious caramel sauce - the ultimate baked delight!
Ingredients:
  • 200g butter, chopped
  • 215.00 gm caster sugar
  • 2 tsp vanilla bean paste
  • 32.50 gm Dutch-processed cocoa powder
  • 62.50 ml plain flour
  • 50.00 gm malted milk powder
  • 33.00 gm almond meal
  • 180.00 gm brown sugar
  • 50g butter, chopped
  • 300ml thickened cream
  • 2.40 gm sea salt, plus extra to serve
Instructions:
  • Preheat oven to 170C/150C fan-forced and prepare a 6cm-deep, 22cm round springform pan by greasing it and lining the base and sides with 2 layers of baking paper.
  • In a saucepan, combine butter and chocolate over medium heat. Stir occasionally for 10 minutes until smooth. Remove from heat and let it stand for 5 minutes before using.
  • With an electric mixer, whip yolks, sugar, and vanilla for 5 to 6 minutes until they're thick and creamy. Slowly incorporate the chocolate mixture until well combined. Add cocoa, flour, milk powder, and almond meal, then mix on low speed until just combined.
  • Beat egg whites until they form just-firm peaks. Gently fold half of the egg whites into the thick chocolate mixture. Then, fold in the remaining egg whites. Pour the mixture into the prepared pan and place it on a baking tray. Bake for 45 to 50 minutes until the cake is firm to the touch. Allow it to cool completely in the pan.
  • To make Salted Caramel Sauce: Combine sugar, butter, and cream in a saucepan over medium heat. Cook for 5 minutes until sugar dissolves and mixture is smooth. Bring to a simmer, then simmer for 2 more minutes. Remove from heat, stir in salt. Drizzle half the sauce over cake, sprinkle with sea salt. Serve with remaining sauce and choice of cream or ice-cream.

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