CHOCOLATE FUDGE CAKE WITH CARAMELISED WHITE CHOCOLATE

Preparation time 20 mins plus cooling time

Cooking time 1 hour 20 mins Serve 8-10

360g butter, plus extra, for greasing 540g Callebaut 54.5% (or goodquality) dark chocolate

435g brown sugar

45ml water

7 free-range eggs, separated Dark cocoa powder and

ice-cream, to serve

CARAMELISED WHITE

CHOCOLATE

100g Callebaut (or good-quality)

white chocolate buttons

STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Lightly grease and line base and side of a 20cm springform tin (or 10 x 7.5cm cake rounds) with baking paper.

STEP 2 Melt butter in a medium saucepan on low heat. Remove from heat. Add chocolate, stirring to melt. Bring sugar and water to the boil in a small saucepan on medium heat. Pour over chocolate mixture, stirring.

STEP 3 Stir egg yolks into chocolate mixture. Set aside. In a large bowl, whisk egg whites until stiff peaks form.

STEP 4 Using a rubber spatula, gently fold chocolate mixture into beaten egg whites until well combined.

STEP 5 Divide cake mixture into two.

Pour one half into prepared tin (or divide between individual tins). Bake for 30 minutes (10 minutes for individual tins). Cool completely. STEP 6 Flatten top of cake, pushing sides out gently to create a base. Pour remaining mixture over base. Bake as before, then cool completely before removing from tin (chill overnight if time allows). Dust with cocoa powder. STEP 7 To make caramelised white chocolate, spread buttons over a lined oven tray. Bake for about 10 minutes, until dark golden in colour. Once caramelised, chop roughly before it cools. Serve cake slices with caramelised white chocolate and ice-cream.