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Choc-malt cake with salted caramel sauce

March 30, 2017



200g butter, chopped

200g dark chocolate, chopped

4 eggs, separated

1 cup caster sugar

2 teaspoons vanilla bean paste

1/4 cup Dutch-processed cocoa powder

1/4 cup plain flour

1/2 cup malted milk powder

1/3 cup almond meal


1 cup brown sugar

50g butter, chopped

300ml thickened cream

1 teaspoon sea salt, plus extra to serve


Step 1

Preheat oven to 170C/150C fan-forced. Grease a 6cm-deep, 22cm round springform pan. Line base and side with 2 layers of baking paper.

Step 2

Place butter and chocolate in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until mixture is smooth and combined. Remove from heat. Stand for 5 minutes.

Step 3

Using an electric mixer, beat yolks, sugar and vanilla for 5 to 6 minutes or until thick and creamy. Gradually beat in chocolate mixture until combined. Add cocoa, flour, milk powder and almond meal. Beat on low speed until just combined.

Step 4

In a separate bowl, beat egg whites until just-firm peaks form. Fold 1/2 the egg white into the chocolate mixture (chocolate mixture will be quite thick at this stage). Fold in remaining egg white. Pour mixture into prepared pan. Place on a baking tray. Bake for 45 to 50 minutes or until cake is just firm to touch. Cool completely in pan.

Step 5

Make Salted Caramel Sauce: Place sugar, butter and cream in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the sugar is dissolved and mixture is combined. Bring to a simmer. Simmer for 2 minutes. Remove from heat. Stir in salt. Drizzle cake with 1/2 the sauce. Sprinkle with extra sea salt. Serve with remaining sauce and cream or ice-cream.