Triple-Caramel Mudcake - CARAMELIZED WHITE CHOCOLATE GANACHE

Method

• 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.
• Increase oven temperature to 425°F.
• 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.
• 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.
• Reduce the oven temperature to 325°F. Grease a deep 8-inch round cake pan; line the bottom and side with parchment paper.
• 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.
• 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.
• Place the cake on a plate. Spread the top with ganache.