Heat Sugar in a dry pan on medium heat till nicely caramelized. (Dont stir the Sugar while making the Caramel which makes it gritty, but do swirl the pan often to get the Sugar caramelized equally on all portions.) Make the Caramel really dark and on the bitter side. The bitterness of the Caramel complements this Cake really well.
Add hot Water to the Caramel and switch off the heat as soon as the Caramel is dissolved. Keep aside till it is cooled thoroughly.
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