for the caramel:

• 180 g sugar
• 150 g heavy cream
• 25 g butter

for the sponge cake:

• 1 egg (size class M)
• 30 g sugar
• 30 g plain flour
• 5 g BAM cocoa powder

to moisten the sponge cake:

• 15 g instant cocoa
• 50 ml of milk

for milk cream:

• 250 g mascarpone cheese
• 270 g heavy whipping cream
• 100 g sweetened condensed milk
• 2 squeezes of BAM vanilla paste
• 3 gelatine sheets

for the chocolate coating:

• 80 g heavy cream
• 100 g BAM dark chocolate
• 150-200 g chopped roasted hazelnuts or hazelnut crocant for sprinkling

preparation process