Chocolate Fudge Cake with Caramel Sauce

60 minutes Prep: 20 minutes Cook: 40 minutes

7610 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

750g		butter
21/2	cups	caster sugar
6	large	eggs	separated
185g	self-raising	flour, self-rising	sifted
2/3	cup	cocoa powder
1	cup	walnuts	coarsely chopped
125g	butter
4	tablespoons	golden syrup
460g	caramel	sauce
			Topping
150g	dark	chocolate	chopped
120g	copha,		chopped

Directions

Beat butter and sugar until creamy.

Gradually beat in egg yolks and then 1 1/2 cups water. Gently fold in the flour and cocoa. Beat egg whites until soft peaks form and fold through chocolate mixture.

Fold in walnuts.

Pour into a greased and floured 23cm round cake tin and bake at 180C for 20 minutes.

Cool a little. Meanwhile, combine butter, golden syrup and condensed milk in a saucepan and stir over medium heat until smooth.

Bring to the boil and pour over warm cake.

Return to oven and cook at 180C for 20 minutes.

Cool in tin. For topping, combine chocolate and copha in a saucepan and cook over low heat until melted and well combined.

Spread over the cooled cake.

Cool and serve with warm caramel sauce, Serves 10-12.

Caramel sauce: Combine 125g of butter, chopped, and 250g brown sugar in a saucepan, stir over low heat until well Add 500ml cream and stir vigorously.

Bring to the boil and simmer for 3-4 minutes.

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Nutrition Facts

Serving Size 215g

Amount per Serving

Calories 7610 3% of calories from fat

	% Daily Value*
Total Fat 28.0g	43%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 106mg	35%
Sodium 24510mg	1021%
Total Carbohydrate 1609.0g	536%
Dietary Fiber 54.0g	217%
Sugars 179.0g
Protein 197.0g	394%