Caramel and chocolate torte

Cake base:
Preheat the oven to 160 degrees Celsius/310 degrees Fahrenheit. Line an ovenproof dish approx. 20 cm in diameter with baking paper and grease it with some butter.

Grind the almonds to a fine consistency. Transfer them to a bowl and mix with psyllium husk, baking powder, and salt. Whip the eggs, Finesse and Sukrin to an airy consistency (sabayon). Mix the dry ingredients with the sabayon and pour the batter into the prepared dish. Bake on the middle rack for 15-20 minutes, then cool in the dish.

Caramel sauce:
Mix the ingredients in a non-stick saucepan and simmer over low heat for 15-20 minutes until a thick caramel sauce is formed. Cool. Once the base and caramel sauce have cooled completely, pour the caramel sauce over the base and place the dish in the refrigerator.

Chocolate coating:
Melt the chocolate and butter over a water bath or in the microwave and stir together to an even, glossy chocolate sauce. Cool slightly, then pour the chocolate sauce over the cold, hardened caramel on the cake. Place the cake back in the fridge until the chocolate has hardened.

Remove the cake from the dish and cut it into small pieces using a sharp knife. This caramel chocolate torte is best served at room temperature.