4 ¼ oz (120 g) dark chocolate
9 fl oz (250 ml) water
4 ¼ oz (120 g) butter
9 ½ oz (270 g) sugar
3 large eggs
5 ½ oz (150 g) self-raising flour
2 ¼ oz (60 g) ground almonds
1 oz (30 g) unsweetened cocoa powder
2 ½ oz (80 g/½ cup) salted peanuts
1 cup freshly popped popcorn
4 fl oz (120 ml) cream
8 ½ oz (240 g) milk chocolate
1 teaspoon instant coffee granules
Salted Caramel Sauce
5½ oz (170 g) sugar
4 fl oz (120 ml) cream sprinkle of salt flakes
Preheat the oven to 350°F (180°C). Butter a large bar (loaf) tin and set aside.
To make the cake, combine the chocolate and water in a small saucepan over low heat and stir gently until the mixture is thick and smooth.
Beat the butter and sugar using electric beaters until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Add half the flour and half the chocolate mixture and stir gently. Add the remaining flour, remaining chocolate mixture, ground almonds and cocoa and stir gently until no lumps remain.
Pour into the prepared tin and bake for 45– 50 minutes, or until the surface of the cake is puffed and feels dry to touch. A skewer inserted in the center should come out clean. Turn the cake out onto a wire rack to cool.
Meanwhile, to make the chocolate sauce, heat the cream in a small saucepan until just beginning to simmer. Remove from the heat and add the chocolate and the coffee granules. Allow to sit for 2 minutes, then stir gently to melt the chocolate. Set aside.
To make the caramel sauce, place the sugar in a saucepan over medium heat until the sugar melts and turns golden. Take care not to stir or it will crystalize. Once golden, remove from the heat and pour in the cream, taking care as it will spit and sizzle. Return to the heat and simmer and stir until sauce thickens slightly. Remove from the heat and stir through the salt crystals.
To assemble, turn the cake onto a serving platter. Drizzle enough chocolate sauce over the cake to cover the surface, using a spatula to spread the sauce over the sides. Pile popcorn and nuts over the cake, then drizzle the caramel and chocolate sauces over the nuts and popcorn. Serve any remaining sauces in a small bowl.
Bake Your Cake & Eat It Too, New Holland Publishers RRP$29.99 available at all good bookstores or online www.newhollandpublishers.com