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5 eggs

100 grams of sugar

40 grams of brown sugar

200 grams of chocolate (about 55 to 60% cocoa)

200 grams of salted butter

1 tbsp or 15 grams of plain flour

2 tbsp or 30 grams of caramel (can use premade or this recipe: melt 100 grams of sugar with 1 tsp of water till it becomes an amber color, add 80 grams of cream off heat, then add 1 tsp of butter, and a pinch of salt)

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1. Use a 20cm diameter cake ring with foil around, or a springform pan - make sure to butter and flour or spray and then place a parchment disc in bottom of pan

Melt butter and chocolate then add in the caramel. In another bowl, whisk eggs and sugar till it doubles or triples in volume.

Add the chocolate and butter mixture to the egg, and mix gently just to combine.

Then sift in flour, and mix just to combine while not overmixing. Pour in mold, then leave at room temp for 1 to 2 hours till the bubbles rise to the surface to create a crust when baking. Then bake in a preheated oven at 200C for 5 minutes, then lower temp to 130C and bake for a further 35 to 40 minutes or until it has formed a crust on top and is slightly wobbly in the center while set on the edges.

Baking time varies depending on your oven. Then remove and let cool, then place in fridge for 3 hours so it sets. Use a hot knife to cut, then serve with the caramel and chantilly