Chocolate Caramel Torte with Peanut Brittle

I know I have only just posted a chocolate recipe, but really, who can get enough of chocolate? Or caramel... Which is why I have made this!

Looks difficult and a bit fiddly but is actually very simple and doesn't use too many ingredients.

Best served warm with cream or, my favourite, vanilla ice cream!

Ingredients:

For the torte-
•200g unsalted butter
•100g milk chocolate
•100g dark chocolate
•1 tsp almond extract
•4 eggs
•200g soft brown sugar
•200g self raising flour

For the caramel-
• 2 tbsp condensed milk
• 2 tbsp soft brown sugar
• 2 tbsp unsalted butter
,
For the peanut brittle-
•80g caster sugar
• a couple of handfuls of salted peanuts


Preheat your oven to 180c and grease and line a 20cm springform pan with baking paper.

In a medium saucepan, melt together the butter and chocolate, once melted stir in the almond extract and take off the heat.

In a large bowl beat together the eggs and sugar until doubled in volume and light in colour. Slowly drizzle in the chocolate mixture and gently fold in.

Sift over the flour and again, fold in gently until incorporated.

Pour into the prepared pan and bake for 35 minutes.

Once baked, leave to cool completely before removing.

To make the caramel, put all three ingredients into a frying pan and bring to the boil, then turn down the heat and continue stirring until golden and thick.
Spread on top of the cooled torte.

For the peanut brittle, line a baking tray with greaseproof paper.
Carefully melt the sugar in a medium saucepan, shaking the pan now and again, until it reaches a golden colour.
Add in the peanuts and then pour onto the baking tray to harden.

Once set break into small pieces and sprinkle on top of the torte.