Caramel Mud Cake

This cake is a twist on the normal dark or white chocolate mud cake, but is just as delicious.

It is really easy to make and requires minimum expertise. 

• 185g butter, chopped coarsely
• 150g white chocolate, chopped coarsely
• 1 cup firmly packed brown sugar
• 1/3 cup golden syrup
• 1 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self raising flour
• 2 eggs, beaten lightly

1. Preheat oven to moderately slow. Grease and line deep 22 cm round cake pan.
2. Combine butter, chocolate, sugar, golden syrup and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool for 15 minutes.
3. Whisk in flours, then egg; pour mixture into prepared pan.
4. Bake cake in moderately slow oven about 1 1/2 hours.
5. Stand cake in  pan 10 minutes, then turn onto wire rack, cool.

Serves 12

Storage

Cake will keep for up to 1 week in an airtight container at room temperature.

Source: The Australian Women's Weekly

Apple Tarte Tatin

The high note of the apple tarte tatin , is the caramelised sugar and butter, which gives it a rich taste and the soft cooked apples on a crisp crust lends it a rustic look.

• 1 sweet shortcrust pastry 
• 4 apples(or more)
• 125g caster sugar
• 100 ml water
• 25g butter
• 1 egg, beaten

1. Make pastry , allow to chill.
2. Preheat oven to 200 C. 
3. Peel apples, quarter them. Do not cover them with water to prevent from going brown.
4. In an ovenproof saucepan, place sugar and water, set over low-medium heat, stir until it dissolves. Increase heat, boil syrup until it caramelises around edges- for 5 minutes. Do not stir when it boils,otherwise the syrup will crystallise. Once the syrup starts to turn golden, you may need to swirl the pan slightly to even out the caramelisation.
5. Once the syrup is golden, add butter and swirl pan again to distribute it through the caramel.
6. Remove pan from heat. Place the apple quarters in concentric circles around the outside and any remaining pieces in centre . The apples MUST completely cover the base of the pan. 
7. Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry.
8. Roll the pastry out on a lightly floured work surface to a round wider than the pan.Remove pan from heat and place the pastry on top of the almost cooked apples.
9. Tuck the pastry in around the edge of the apples, using the base of a spoon or fork. Brush the pastry with beaten egg, then using a skewer prick a few holes in the pastry.
10. Bake in the oven for 25 minutes or until the pastry is golden, and the apples feel cooked when you insert the skewer through the centre.
11. Allow to stand a few minutes before placing a plate on top of the pan, and carefully but quickly flipping it out. Use a plate with slight lisp to catch the delicious juices. Cut into slices to serve.

Serves 4-6

Tip

Try adding a generous teaspoon of ground cinnamon either to the pastry or to the apples.

Tastes best when eaten slightly warm or at room temperature. Not suitable to be eaten cold. 

Source: Rachel Allen:Bake!