These were one of my magazine submissions a couple of years ago in France!
Pop a packet of popcorn!
Over a low heat melt two bars of dark chocolate 70%, with 375 g of slated butter.
Leave to cool.
In another bowl, beat 6 eggs with 200 g of caster sugar and two teaspoons of vanilla.
In another bowl, mix 250 g of plain flour with a pinch of salt.
Mix rooms temp cooled chocolate into the egg mix, then slowly add the flour.
Once combined, add a hand full of dark and milk chocolate chips.
Pour half the mic over the popcorn base.
Next, chop up and handful of caramel sweets and add them, scattering evenly.
Add the rest of the mix and smooth over.
Pop into the oven and bake at 175 Degrees Celsius. 40/45 mins.
Before the cake is cooled, add the the rest of the popcorn and cover in caramel.
Add a bit more of the melted chocolate and a little sea salt!
Freeze for half an hour.
Cut in to squares and serve!
Copywrite - Donna Holland