Mike van de Elzen: Chocolate cakes in a salted caramel sauce

Chocolate cakes in a salted caramel sauce (serves 6-8)Chocolate cake½ vegetable oil250ml cream1 cup boiling water1 tsp vanilla essence2 eggs, beaten2 cups sugar1 tsp salt2 tsp baking soda2/3 cup cocoa1¾ cups plain flour½ cup natural almonds½ cup walnut pieces½ cup dried blueberries or similar300ml mascarponePreheat oven to 180*C. Lightly spray a 6-hole muffin tray. Place oil in a large mixing bowl and, stirring with a whisk, add the next 8 ingredients, one at a time in the order listed, until combined. Sift together cocoa and flour and add to the wet mix. Whisk well to combine (the mixture should be quite runny). Divide evenly between the muffin tins and bake for about 25-30 minutes or until a skewer inserted in the middle comes out clean. Cool in the tins, then remove and cool completely on a wire rack. Place the cakes in a large casserole dish or baking tray with high sides.Salted caramel sauce1 cup caster sugar100g butter, cut into small cubes150mls cream1 tsp saltPour the sugar into a heavy pan and allow to melt down over a low heat. When melted, turn up the heat and allow to bubble until you achieve a nut brown caramel color. Carefully whisk in the butter a bit at a time. Now whisk in the cream and return to the boil. Remove from the heat and allow to cool, add salt to taste.To servePour the salted caramel sauce around the cakes and top with almonds, walnut pieces and dried blueberries. Place the dish on the stovetop and heat until the sauce is boiling. Boil the sauce for a couple of minutes then carefully remove from heat. Serve the cakes with lashings of the caramel sauce and a dollop of mascarpone.See omnystudio.com/listener for privacy information.