First, make the caramel. Pour 100ml
water into a large saucepan. Add the
sugar and golden syrup, gently cook until
melted, then turn up the heat a bit and
cook until the caramel is a dark goldenbrown
colour. Swirl the pan occasionally
to prevent sticking but do not stir. Turn off
the heat and carefully whisk in the butter,
double cream and crème fraîche – it will
bubble up quite high. Whisk until smooth,
then leave to cool until slightly set. You
can make this up to 3 days in advance
and chill in the fridge – just gently reheat
until soft enough to spread before
assembling the cake.
Now make the cake. Heat oven to
180C/160C fan/gas 4. Grease a 23cm
springform cake tin and line the base
with baking parchment. Melt the
chocolate, butter and milk in a large pan
over a low heat, stirring until smooth.
Remove from heat, then beat in the
sugar and vanilla. Cool slightly. Beat the
egg yolks and crème fraîche together,
then mix this into the chocolate mixture,
followed by the flour and baking powder.
Whisk the egg whites in a clean bowl
until stiff peaks form. Stir a third of the
egg whites into the cake mix, then gently
fold in the rest along with the sea salt.
Pour into the prepared tin and bake for
40-50 mins until firm to touch. Leave to
cool for 20 mins, then remove from the
tin and finish cooling on a wire rack.
For the ganache, heat the chocolate
and cream together over a low heat until
the chocolate has melted. Pour into a
bowl to cool.
To assemble, slice the cooled cake in
half horizontally. Sandwich together with
some of your caramel – you may not
need it all, but be generous in order to
balance the bittersweet ganache topping.
Spread the ganache over the top of the
cake and sprinkle with some sea salt
crystals and chocolate truffles, if you like.