Chocolate Caramel Gateau

Directions

1. 1
   Place the butter, golden syrup, water, sugar, cocoa and baking soda in a bowl and microwave on HIGH for 3 minutes.
2. 2
   Stir and leave to stand for 6 minutes.
3. 3
   Add the flour, baking powder and egg.
4. 4
   Blend for about 30 seconds or until mixture is smooth.
5. 5
   The consistency should be like that of batter.
6. 6
   Pour mixture into a ring mould lined with plastic wrap.
7. 7
   'Tap'on the bench to expel any air.
8. 8
   Microwave on HIGH for 5 minutes.
9. 9
   Leave to stand for 10 minutes before tipping out.
10. 10
    CARAMEL FILLING: Empty 1 tin of sweetened condensed milk into bowl and microwave for 6 minutes- stirring well every minute until the mixture forms a golden caramel.
11. 11
    When the cake is cool, slice in half (an electric knife comes in very handy here!), and spread liberally with the caramel.
12. 12
    Sift icing sugar (confectioners' sugar) over the top.
13. 13
    If preferred ice with'CHOCOLATE GANACHE'!
14. 14
    Break 250g of dark chocolate into small pieces and place in a bowl with 1/3 cup cream.
15. 15
    Cook on MED for 1 minute only.
16. 16
    Stir until smooth.
17. 17
    DO NOT OVERHEAT.