- 1. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) with fan. 2. Mix flour, sugar, baking powder, and butter together until you have a consistent dough.  3. Blend the almonds medium-fine and knead them into the dough. 4. Roll out the dough to a thickness of 2 millimeters and bake the base for 15-20 minutes. When the base comes out of the oven, it will be very soft, but it will firm up as it cools. While the base cools, make the caramel     

1. Put syrup, sugar, glucose, cream, and chocolate in a saucepan and let it melt together over medium heat. Let it boil for 20 minutes. 2. Add salt and stir well. 3. Pour the caramel over the cake base and place it in the fridge for 15-30 minutes.  

1. Pour 1 1/2 deciliters of cream into a saucepan and heat it until just below boiling point.  2. Chop the chocolate into smaller pieces, unless using chocolate chips. Put it in a bowl. 3. Pour the hot cream over the chocolate and let it sit for a few minutes before stirring to a homogeneous mixture. Set the mixture aside. 4. Whip 1 1/2 deciliters of heavy cream to a light foam. Be careful not to over-whip it and make it grainy. 5. Fold 1/4 of the whipped cream into the chocolate mixture and mix well. Gently fold the rest of the whipped cream into the chocolate. 6. Spread the chocolate mousse on top of the caramel and put the cake in the fridge for 30-60 minutes.  

1. Melt butter and chocolate over a water bath and stir it together until it forms a homogeneous mixture. Remove the bowl from the heat. 2. Stir the cream into the chocolate until it begins to thicken.  3. Once the cream and chocolate are well combined, pour the chocolate over the cake and smooth it out to an even layer. 4. Place the cake in the fridge for at least 30 minutes or until the chocolate has set. The cake is ready to serve