6TBAmarula Cream Liqueur**see note below for substitution suggestion if unavailable
2Extra-LargeEggs
1tCaramel Essence
¼cupFresh Cream(double cream)
GANACHE:
100gMilk Chocolatemelted (3.5 ounces)
2TBAmarula Cream Liqueur
2TBPecan Nutschopped
Icing Sugarfor dusting (optional)
Instructions
CAKE:
Pre-heat oven to 180 deg C (350 deg F) – Spray a medium bundt pan with cooking oil
Sift together the Flour, Sugar, Baking Powder and Salt in a large bowl
Beat together the melted Butter, Milk, 4 TB Amarula, Eggs and Caramel essence in a medium bowl – add to the dry ingredients and stir until just mixed (do not over mix)
Pour batter into the prepared ring pan and bake for 50 – 60 minutes until a tester comes out clean
Remove from oven – un-mold the cake and place on a wire rack (wax paper underneath to catch any dripping)
Heat the Fresh Cream and the remaining 2 TB Amarula until just warm – pour over the cake. Let the cake cool completely
GANACHE:
Combine the melted Milk Chocolate and the Amarula – pour over the cake, followed by the chopped Pecan Nuts – Dust with Icing Sugar
Notes
Any Cream based Liqueur can be used (the taste will however NOT be the same as with an Amarula Cream Liqueur)
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.