Caramel Mud Cake
serves
8time needed
prep cookingredients
11difficulty
Mediumrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 141g serve |
Qty per 100g |
|
| Energy | 2278kJ | 1621kJ |
| Protein | 6g | 4.3g |
| Fat,total | 37g | 26g |
| -saturated | 16.4g | 11.7g |
| Carbohydrate | 48g | 34g |
| -sugars | 29g | 21g |
| Dietary Fibre | 0.1g | 0.07g |
| Sodium | 109mg | 78mg |
Ingredients
- 185 grams Butter
- 150 grams White Chocolate Buds
- 1 cup Brown Sugar
- 1/3 cup Golden Syrup
- 1 cup Milk
- 1 1/2 cups Plain Flour
- 1/2 cup Self Raising Flour
- 2 Eggs Lightly beaten
White Chocolate Ganache
- 250 grams White Chocolate Buds
- 1/3 cup Thickened Cream
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Method
- Preheat oven to 160 degrees.
- Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over a medium heat.
- Stir until melted/dissolved.
- Cool for 15 minutes.
- Whisk in flour and egg.
- Pour into a lined or well greased round tin and bake at 160 degrees for 1 h 10 min.
- Cover with foil after 35 minutes to prevent over-browning.
- Cool for 30 minutes in tin, then remove.
White Chocolate Ganache
- Make ganache by combining white chocolate and cream over a low heat, stirring until smooth.
- Let stand until spreadable.
- Spread ganache all over the caramel mud cake.
- Drizzle with caramel and chocolate sauce and top with crushed walnuts.
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