until soft peaks form and fold through chocolate mixture. Fold in walnuts. Pour into a greased and floured 23cm round cake tin and bake at 180C for 20 minutes. Cool a little. Meanwhile, combine butter, golden syrup and condensed milk in a saucepan and stir over medium heat until smooth. Bring to the boil and pour over warm cake. Return to oven and cook at 180C for 20 minutes. Cool in tin. For topping, combine chocolate and copha in a saucepan and cook over low heat until melted and well combined. Spread over the cooled cake. Cool and serve with warm caramel sauce, Serves 10-12. Caramel sauce: Combine 125g of butter, chopped, and 250g brown sugar in a saucepan, stir over low heat until well combined. Add 500ml cream and stir vigorously. Bring to the boil and simmer for 3-4 minutes. Bon Appetit-Exec.Chef Magnus Johansson T