For the short pastry, mix 200 g flour, brown sugar and 1 pinch of salt. Add butter in pieces and 1 egg. Knead first with the dough hooks of the mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line the bottom of a springform pan (approx. 26 cm Ø) with baking paper. Roll out the dough and prick the base several times with a fork.
Bake in the oven for 12-14 minutes. Let it cool down.
Break chocolate into pieces. Heat the cream and coconut oil and remove from the heat. Melt the chocolate in it. Roast almonds and hazelnuts in a pan without fat until golden, take them out and let them cool down.
Coarsely chop almonds, hazelnuts and peanuts.
Place the shortcrust pastry on a cake plate and enclose the rim of the mould or a cake ring. Spread half of the chocolate cream on the cake base, leaving an approx. 1 cm wide edge. Sprinkle a good 1⁄3 of the nut mixture on top and chill for about 30 minutes.
Soak gelatine in cold water. Mix cream cheese, 50 g sugar and peanut butter with the whisk of the mixer. Beat 3 egg whites until very stiff, adding 75 g of sugar. Squeeze out the gelatine, dissolve at low heat.
Mix a little cream with the gelatine, then stir everything into the rest of the cream. Fold in the egg white. Spread the cream on the base. Chill for about 30 minutes.
Stir the rest of the chocolate cream until smooth and carefully spread it on the cream cheese. Sprinkle the rest of the nut mixture on top. Chill for at least 2 hours. In the meantime, caramelise 100 g sugar for the caramel sauce in a pan until golden brown.
1⁄8 Add l hot water and simmer everything for about 2 minutes until the caramel is dissolved. Let it cool down. Cut the cake into pieces and sprinkle with caramel sauce.