Ingredients
- 115g Salted Butter (plus extra for greasing)
- 225g Plain Chocolate (7% cocoa)
- 150ml Milk
- 225g Light Muscavado Sugar
- 2 tsp Vanilla Extract
- 2 Large Eggs
- 150ml Crème Fraîche
- 225g Self-Raising Flour
- 1tsp Baking Powder
For the Filling
- Sea Salted Caramel Liquid Fudge
For the Chocolate Ganache
- 225 Plain Chocolate (70% cocoa solids)
- 250ml Double Cream
- A Pinch of Flaky Sea Salt, to decorate
- 30g Sea Salted Caramel fudge, to decorate
Method
- Heat the oven to 180 C / Gas Mark 4. Grease a 23cm spring-form cake tin and line the base with baking paper.
- Melt the chocolate, butter and milk in a large pan over a low heat stirring until smooth.
- Remove from the heat, then beat in the sugar and vanilla. Cool slightly.
- Beat in the egg yolks and crème fraîche together, then mix this into the chocolate mixture, followed by the flour and baking powder.
- Whisk the egg whites in a clean bowl until stiff peaks form. Stir a third of the egg whites into the cake mix, then gently fold in the rest. Pour into the prepared tin and bake for 40-50 minutes until form to touch. Leave to cool for 20 minutes, then remove from the tin and finish cooling on a wire rack.
- For the ganache, heat the chocolate and cream together over a low heat until the chocolate has melted. Pour into a clean bowl to cool.
- To assemble, slice the cooled cake in half horizontally. Sandwich together with the caramel liquid fudge - you may not need it all. Spread the ganache over the top of the cake, sprinkle with sea salt and chunks of Salted Caramel Fudge.