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Remove the caramel biscuit discs from the freezer and remove them from the tins, discarding the lining paper. Place one of the discs on the bottom of the prepared loose-bottomed cake tin and spread with half of the cake mixture. Lay the other biscuit disc on top and cover with the remaining cake mixture.
Bake in the oven for 1 hour until the cake is just cooked – it should be almost undercooked for extra gooeyness. Leave to cool in the tin. The cake will sink a little in the middle but that is normal.
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