Caramel mudcake with white chocolate shards

Ingredients

• 250 g unsalted butter, chopped
• 200 g white chocolate
• 495 g brown sugar, firmly packed
• 375 ml water
• 300 g plain flour
• 100 g self raising flour
• 1 tsp vanilla extract
• 3 eggs, beaten lightly
• 900 g white chocolate
• 300 ml cream

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Preparation

• Preheat oven to slow. Grease deep 22 cm-round cake pan; line base and side with baking paper, extending paper 5 cm above edge of pan.
• Stir butter, chocolate, sugar and water in medium saucepan over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk sifted flours, then extract and eggs.
• Pour mixture into pan. Bake, uncovered for about 2 hours. Stand cake for 10 minutes then turn onto wire rack to cool.
• Heat cream, add chocolate and stir until smooth.

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