CARAMEL MUD CAKE
200g of butter, chopped 200g of couveture white choc callets 1 cup of soft brown sugar, firmly packed 180ml of boiling water 2 tbsp of golden syrup 2 tsp of caramel essence 2 x large eggs 1 cup of plain flour 1 cup of SR flour 1 tin condensed milk
Heat butter, chocolate, sugar, water, golden syrup and caramel in a saucepan over medium heat until chocolate and butter are melted. Add the condensed milk and blend thoroughly.Cool at room temp and then add the eggs and beat well. Sift flours over the chocolate mixture and stir until combined.
Bake at 160C until an intense smell appears in the cooking area and a skewer comes out clean.