INGREDIENTS
- 300g dark (70%) chocolate, chopped
- 200g unsalted butter, chopped, softened
- 300g sour cream, at room temperature
- 125g self-raising flour, sifted
- 125g plain flour, sifted
- 40g good-quality dark cocoa powder, sifted
- 100g malted milk powder
- 3 eggs, at room temperature, lightly beaten
- 200g caster sugar
MALT CHOCOLATE BUTTERSCOTCH
- 60g unsalted butter, chopped
- 100g brown sugar
- 125ml thickened cream
- 1 tbs malted milk powder
- 25g dark (70%) chocolate, choppe
METHOD
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1.
Preheat oven to 160°C. Grease a 20cm bundt pan. Set aside.
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2.
Place chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until melted and smooth. Remove from the heat and cool for 10 minutes.
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3.
Place remaining ingredients in a large bowl with a pinch of salt. Add cooled chocolate mixture and, using a large whisk or spatula, mix until smooth. Pour into prepared pan and bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 30 minutes, then invert on a wire rack to cool completely.
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4.Make butterscotch when ready to serve. Place butter and sugar in a saucepan over medium-low heat, stirring until sugar has dissolved. Add cream and bring to a simmer. Cook for 5 minutes or until slightly thickened, then stir in malt powder and chocolate. Simmer, stirring, for a further 2 minutes or until melted and smooth. Pour butterscotch over cake to serve.ALT
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