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Crunchy caramel sundae
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Indulge in a decadent caramel chocolate cake sundae for a delightful treat.
Ingredients:
  • 1 300g pkt frozen chocolate pound cake (Sara Lee brand)
  • 75g butter
  • 155g (3/4 cup, firmly packed) brown sugar
  • 125g mascarpone (Fresco brand)
  • 8 scoops good-quality vanilla ice-cream
  • 1 50g Violet Crumble chocolate bar, chopped (Nestle brand)
Instructions:
  • Slice the cake into four 2cm-thick slices and allow them to slightly thaw for 5 minutes.
  • Melt butter in a small saucepan over low heat. Stir in brown sugar until smooth. Increase heat to medium and simmer for 2-3 minutes. Add mascarpone and stir well. Simmer for 3-4 minutes. Remove from heat and place saucepan in a bowl of cold water to cool and thicken the sauce rapidly.
  • Place a slice of cake on a serving plate and generously drizzle with caramel sauce. Add a few scoops of ice cream on top, then drizzle with more caramel sauce. Finish by sprinkling Violet Crumble for a delightful presentation.

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