¾ cup brown sugar
60 g butter
⅓ cup thickened cream
315 g chocolate madeira cake, sliced into 12
12 large vanilla ice-cream scoops
- Combine the brown sugar, butter and thickened cream in a small saucepan and place over medium-low heat. Cook, whisking gently, for 6-8 min or until slightly thickened. Remove from the heat and add a pinch of salt to taste. Allow to cool slightly.
- Meanwhile, place the cake slices onto a large microwave safe plate. Cook on medium (50% power) for 45-60 sec or until they are just warmed.
- To serve, layer 2 slices of the cake with scoops of vanilla ice-cream. Drizzle over the prepared caramel sauce. Serve stack immediately with berries on the side if desired. Store unused caramel sauce in an airtight container and keep chilled for up to 4 days.