SignatureChocolate cake

SignatureChocolate cake

Lotus caramel sauce

2 Tbsp. of caramel syrup
1 Tbsp. of Bischof spread
2 Tbsp. cooking cream
Pinch of salt (optional).

Crunchy chocolate sauce

1 Tbsp. of crunchy spread
2 Tbsp. of chocolate syrup
2 Tbsp. Cooking cream
Pinch of salt (optional)

Instruction: lotus caramel sauce

In a medium heatproof bowl, wish together the Bischof spread, caramel syrup, cream and salt unit well combined place over a medium saucepan of simmering water, and make sure the base of the bowl does not touch the water.
Hand- whisk for a minute

Instruction: crunchy chocolate sauce

In a medium heatproof bowl, wish together the crunchy spread, chocolate syrup, cream and salt unit well combined place over a medium saucepan of simmering water, and make sure the base of the bowl does not touch the water.
Hand- whisk for a minute.

Instruction: Signature chocolate cake (for the plating)

Use a round 6.5 cm biscuit cutter (or make yourself a paper template) to cut out a disc of cake from the center of each layer.
Fill the cake hole with crunchy spread and crunchy chocolate sauce.
Top it with scoops of vanilla ice cream.
Garish with hazelnut, pecan, fresh crunchy chocolate sauce
Drizzle with lotus caramel sauce.