Chopping chocolate. Melt fat and chocolate. Beat the eggs and 150 g sugar with the whisk of the hand mixer until creamy. Mix flour, baking powder and baking soda. Stir the fat and chocolate mixture into the egg cream. Alternately stir in flour mixture and milk. Pour the dough into a greased, flour-dusted box form (25 x 11 cm) and smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove the cake from the oven, let it rest on a cake rack for about 10 minutes, then turn out of the tin and let it cool down. In the meantime caramelise 100 g sugar. Add nuts and cream, bring to the boil and simmer until the caramel is dissolved. Season with salt. Prick the cake several times with a wooden skewer. Spread the nut caramel on the cake and let it cool down
Waiting time approx. 1 hour