300g butter, cubed
2¼ cups (450g) firmly packed brown sugar
250g good-quality white chocolate, chopped +extra, grated, to decorate, if desired
½ tsp salt
1 tsp vanilla extract
1½ cups plain flour
⅓ cup self-raising flour
Icing sugar, to dust
Preheat the oven to 150°C.
Grease and line the base and sides of a 6cm deep springform cake tin, bringing paper 5cm above the side of the tin. Wrap foil around the outside of the tin in case the mixure runs.
In a medium saucepan combine butter, sugar, chocolate, milk and salt. Cook over low heat, stirring regularly, for about 5 minutes or until sugar dissolves and chocolate melts. Remove from heat, transfer to a large bowl and cool for 30 minutes.
Whisk eggs with vanilla, then pour into the cooled caramel mixture and very gently combine with the whisk. Sift in flours and gently stir to combine. Pour mixture into prepared tin. Bake for 2-2 hours 15 minutes or until a skewer comes out with crumbs clinging. Cover the cake loosely with foil if it is over browning. Cool the cake in the tin covered with a clean tea towel.
To serve, place cooled cake on a cake stand or serving plate and sprinkle with icing sugar, if desired.