Chocolate Fudge Cake with Caramel Sauce

• 750 grams butter
• 2 1/2 cups sugar, superfine
• 6 large eggs separated
• 185 grams flour, self-rising sifted
• 23 cup cocoa powder
• 1 cup walnuts coarsely chopped
• 125 grams butter
• 4 tablespoons golden syrup
• 460 grams caramel sauce
• Topping
• 150 grams dark chocolate chopped
• 120 copha, copha, chopped

1. Beat butter and sugar until creamy.
2. Gradually beat in egg yolks and then 1 1/2 cups water.
3. Gently fold in the flour and cocoa.
4. Beat egg whites until soft peaks form and fold through chocolate mixture.
5. Fold in walnuts.
6. Pour into a greased and floured 23cm round cake tin and bake at 180C for 20 minutes.
7. Cool a little.
8. Meanwhile, combine butter, golden syrup and condensed milk in a saucepan and stir over medium heat until smooth.
9. Bring to the boil and pour over warm cake.
10. Return to oven and cook at 180C for 20 minutes.
11. Cool in tin.
12. For topping, combine chocolate and copha in a saucepan and cook over low heat until melted and well combined.
13. Spread over the cooled cake.
14. Cool and serve with warm caramel sauce, Serves 10-12.
15. Caramel sauce:
16. Combine 125g of butter, chopped, and 250g brown sugar in a saucepan, stir over low heat until well.
17. Add 500ml cream and stir vigorously.
18. Bring to the boil and simmer for 3 to 4 minutes.

butter, sugar, eggs, flour, cocoa powder, walnuts, butter, golden syrup, caramel sauce, topping, chocolate, copha

Taken from recipeland.com/recipe/v/chocolate-fudge-cake-caramel-sa-47821 (may not work)