Biscuit Base

• Blend the biscuits, melt the butter and mix both in a bowl along with the brown sugar and sea salt flakes.
• Stir well and pour into a springform (Ø16cm).
• Press it well down into the bottom of the form to create a base.
• Place in the fridge.
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• Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
• Melt butter and chocolate together in a small pot.
• Whisk eggs and sugar until airy.
• Stir the chocolate mixture into the egg mixture and fold in the lemon juice and flour.
• Pour into a springform (Ø16cm) and bake for about 25 minutes.
• Cool, remove from the springform, and place on top of the biscuit base.
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• Spread your dulce de leche on top of the blondie base.
• Save 1/2 dl for decoration.
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• Soak the gelatin in cold water.
• Finely chop the chocolate, heat the cream to boiling point, and melt the gelatin in it.
• Pour the cream over the chocolate and stir until smooth.
• If you have a spiral silicone mold, pour some of the choco-cream into it now and put it in the freezer.
• Place the rest in the fridge.
• When the choco-cream is COMPLETELY chilled, whisk it into a light mousse.
• Set aside 1/2 dl for decoration and put the rest on the caramel layer.
• Place in the fridge until the mousse has set.
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• Now you can decorate your cake; take the spiral out of the freezer, place it on top and put your mousse and caramel into separate piping bags.
• Optionally, make one where you have mixed a bit of mousse and caramel together.
• Decorate as you like and possibly add some sprinkles and wood sorrel?