Triple-Caramel Mudcake

Directions

1. 1
   For the caramelized white chocolate ganache, preheat the oven to 325°F. Sprinkle the chocolate evenly over the bottom of a shallow baking dish. Bake for 20 mins, stirring twice or until caramel in color. Transfer to a large bowl. Bring the cream almost to a boil in a small saucepan. Whisk in the chocolate until almost smooth. Strain the mixture through a fine sieve, pushing down on the solids. Discard the solids. Cover and refrigerate for 30 mins, stirring occasionally, or until the ganache is of a spreadable consistency.
2. 2
   Increase oven temperature to 425°F.
3. 3
   Pour the condensed milk into a 2-quart ceramic dish. Cover the dish with foil and crush excess foil upwards. Place the dish in a larger baking dish; add enough boiling water to come halfway up side of the ceramic dish. Bake for 1 hour.
4. 4
   Stir the mixture; cover. Bake for a further 30 mins or until a golden caramel color. Adding extra boiling water to the baking dish as needed to maintain water level during baking. Whisk the caramel until smooth. Cover and cool to room temperature.
5. 5
   Reduce the oven temperature to 325°F. Grease a deep 8-inch round cake pan; line the bottom and side with parchment paper.
6. 6
   Stir the butter, sugar and salt in a medium saucepan on low heat, without boiling, until smooth. Add the caramel and schnapps and whisk until smooth. Transfer the mixture to a large bowl and cool for 15 mins. Whisk in the sifted flours, then the eggs. Pour the mixture into the prepared pan.
7. 7
   Bake for 1 hour. Cover the pan loosely with foil and bake for another 1 hour or until toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
8. 8
   Place the cake on a plate. Spread the top with ganache.