Caramel sauce

Some days you just need to indulge. Butter, sugar, butter, sugar, cream... probably not for the fainthearted! This ridiculously rich caramel sauce can be used for banoffee pie, to drizzle over ice cream, or to eat straight out of the jar. Don't tell anyone I said that.

To make 3 small jars:
150g unsalted butter
150g soft brown sugar
half a teaspoon sea salt
a dash of nutmeg
80ml double cream

DUNK!

Aside from the cream, chuck it all in a saucepan and leave on a medium heat to melt.
When the mixture it is about half melted, add the cream.
Stir the mixture every now and then, to make sure everything is melting.
Once you have a glossy mixture, take off the heat and leave to cool.
As it cools the mixture thickens, so place into sterilised jars once the mixture has cooled down a little.
Remember to seal jars, or a skin might form over the mixture.
This can be stored in the fridge for three days

Gooey and indulgent chocolate cake

CHOCOLATE CAKE
250g dark chocolate (use milk chocolate for a fudgier taste)
250g unsalted butter
200g sugar - I used a mixture of soft brown sugar, caster sugar, and muscovado sugar
50g cocoa powder
4 eggs, separated

sea salt (optional)

Preheat the oven to 160C, and line a tray/tin with salted butter.
Melt the chocolate and butter in a bain marie, then set aside.
Beat the egg yolks, sugar and cocoa powder until thoroughly combined.
Add the mixture to the chocolate/butter mixture.
Whisk the egg whites until you get stiff peaks, then fold into the other mixture.
Pour into the tray/tin.
If you're adding the salt, sprinkle a little over the top.
Pop into the oven for 30 minutes - or until a fork comes out clean.
When cooked, leave in the tin for 5 minutes (to hold its shape), then turn out onto a wire rack to cool.
Serve with chantilly.