Coarsely chop 100 g chocolate. Melt with butter in a pot. Whisk eggs and sugar with the whisk of the hand mixer until creamy. Mix flour, salt and baking powder. Stir the chocolate mixture into the egg cream. Alternately stir in the flour-mix and milk. Fill the dough into a greased springform pan (20 cm Ø), dust with flour
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-35 minutes (when testing with sticks, some of the dough may still stick). Take the cake out of the oven, remove from the edge and let it cool down on a cake rack
Soak gelatine in cold water. Stir cream cheese and caramel spread until smooth. Squeeze the gelatine and dissolve in a small pot. Stir in 2 tablespoons of cream, then stir into the remaining cream. Beat 150 g cream until stiff and fold into the cream. Cut the cake in half horizontally. Spread the cream on the upper cake base and place the upper cake base on top. Chill the cake for at least 2 hours
75 Coarsely chop the chocolate and coconut oil. Slowly heat the chocolate, coconut oil and 75 g cream until the chocolate has melted. Remove from the heat and allow to cool slightly. Chop the sweets into small pieces. Heat 1-2 tbsp. cream and sweets and melt while stirring
Place the cake on a cake rack. First cover with the chocolate, then decorate with the cream caramel. Chill the cake for about 30 minutes
waiting time approx. 3 hours