Chocolate cake with salted caramel and milk chocolate topping

Instructions

Start with the cake:
1. Set the oven to 150 degrees.
2. Melt the butter.
3. Stir together the dry ingredients. Sift well so you don't get any lumps.
4. Pour in the melted butter and mix well.
5. Add the eggs (one at a time) and mix well between each egg.
6. Place greaseproof paper in the bottom of a springform pan (before attaching the edges, so the paper sticks to the bottom), grease the edges if necessary.
7. Bake for about 40 minutes. The cake should be firm on top but a little gooey inside. It will firm up further as it cools.

Make the caramel topping and milk chocolate topping after you take out the cake. Start with the toffee.
8. Put all the ingredients except the flaky salt in a heavy-bottomed saucepan.
9. Melt and cook until the toffee is 123 degrees (this is when you can pour some of the toffee into a glass of cold water and then shape the toffee into a soft ball). Avoid stirring while the charcoal is boiling so as not to risk the charcoal sugaring up. If you must stir - stir in the same direction all the time.
10. Take the cake out of the springform pan, but keep the paper underneath.
11. Pour the caramel over the cake, spread it out to a fairly thick layer and leave to set in the fridge while you make the milk chocolate top.
12. Heat the cream in a saucepan. Roughly chop the chocolate and add to the saucepan. Remove the saucepan from the heat and stir into a smooth chocolate cream.
13. Spread the chocolate on top of the toffee and leave to set. Garnish with a little flaky salt.

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