Chocolate, Peach And Caramel Cake

• 150 g soft caramel sweets
• 100 g double cream
• 125 g butter
• 100 g caster sugar
• 3 medium eggs
• 100 g dark chocolate, melted
• 125 g plain flour
• 1 tbsp cocoa powder
• 2 tsp baking powder
• 500 g mascarpone
• 2 jars fluff marshmallow spread
• 600 g peaches, stone removed and cubed

1. In a pan, heat the caramels and cream, stirring until the caramels have completely dissolved. Remove from the heat, allow to cool then refrigerate.
2. Preheat oven to 350u0b0F. Beat the butter and sugar until creamy. Stir in the eggs one at a time, then add the melted chocolate. Combine the flour, cocoa powder and baking powder and fold in to batter. Transfer batter to a greased and floured 10 inch springform cake pan and bake for about 20 minutes. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
3. When cooled, cut the cake in half horizontally. Mix the marshmallow spread and mascarpone and spread half on the bottom cake, topping with half the peaches and half the caramel sauce. Top with the other half of the cake and the remaining mascarpone, peaches and caramel sauce and serve.

caramel sweets, double cream, butter, caster sugar, eggs, dark chocolate, flour, cocoa, baking powder, marshmallow spread, peaches

Taken from recipes-plus.com/api/v2.0/recipes/19972 (may not work)