Caramel cake with salt flakes

  • 12 Digestive biscuits
  • 50 g butter
  • 1 tin unsweetened condensed milk
  • 150 g light muscovado sugar
  • 50 g butter
  • 2 tbsp cream
  • 200 g berries (blueberries or cowberries)
  • 50 g dark chocolate
  • 10 g butter
  • 1 tsp dark sugar syrup
  • Salt
  • Salt flakes for serving
Crush the biscuits in a food processor. Melt the butter and combine with the biscuit crumbs. Press the mixture into the bottom and up the sides of a 20 cm springform pan and put it in the fridge.
Heat the condensed milk in a heavy-bottomed pan, add the sugar and butter. Stir until the sugar has melted, add the cream and cook the mixture over low heat for about 8 minutes. Let it cool. Add a pinch of salt.
Take the cake tin out of the fridge. Put the berries on the cake and pour the cooled caramel on top. Melt the chocolate and butter, stir in the syrup. Pour the mixture in a fine stream onto the cake and mix lightly with the caramel by drawing stripes with a fork. Refrigerate the cake for a few hours and garnish with salt flakes before serving.