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1
Preheat oven to 400 F/ 200C.
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2
Lay bacon slices on baking paper on a baking sheet.
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3
Pour the maple syrup over the bacon slices.
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4
Put into the oven for fifteen minutes, then turn them over, removing the baking paper, then give them five more minutes.
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5
Take the bacon out of the oven and set aside to cool.
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6
Lower the oven temperature to 375 F/ 190 C.
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7
To make the cake: Line a 7*11 inch baking tray with baking paper.
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8
Melt the chocolate and butter together in a bowl over a pan of water.
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9
While butter and chocolate melt, mix flour, baking powder and sugar in a large bowl.
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10
Pour melted butter and chocolate into dry mix, and stir.
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11
Mix in the half cup of hot water.
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12
Pour batter into the prepared tin, and bake for twenty minutes.
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13
Remove cake from the oven to cool in the tin.
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14
Once cooled, take it out of the tin and put it onto a serving dish.
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15
Spread caramel all over the top of the cake, then sprinkle it lightly with sea salt.
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16
Melt the chocolate for the topping (part 2) in a bowl over a pan of water.
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17
Once melted, remove from heat and allow to cool off.
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18
Add the cream cheese to the chocolate and mix it in thoroughly.
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19
Drop spoonfuls of chocolate topping around the cake and gently spread it over the caramel.
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20
It might push some caramel down the sides of the cake, but it still looks and tastes amazing.
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21
Chop the cold bacon into small bits, and if desired, sprinkle over the whole cake.
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22
Alternatively, cut pieces of cake and either add or omit bacon sprinkles.
