Maxi-King Torte

Line a springform pan with baking paper. For the base, crush the shortbread cookies using a high-speed blender or a rolling pin. Melt the butter and chocolate and mix with the nuts and cookie crumbs. Pour everything into the springform pan and press down firmly. Chill until ready to use.

For the cream, mix the mascarpone, cream cheese and sweetened condensed milk until smooth. Soften the gelatine in cold water. Put the dripping wet gelatine in a small saucepan, heat up and remove from the heat. Add some of the cream to the gelatine and stir. The gelatine mixture should be at room temperature, then add to the remaining cream and stir until smooth. Whip the cream until stiff and carefully fold into the cream. Spread the cream on the base and chill for at least 3 hours.

For the caramel sauce, put the sugar in a non-stick pan, heat on a low heat and caramelize the sugar until it is golden yellow. Keep checking as the sugar can burn quickly. Add the butter and liquid cream. Continue stirring until the caramel has melted again. Allow to thicken slightly if necessary. Pour into a screw-top jar and leave to cool.

Carefully remove the cake from the tin. Cut the Maxi Kings in half or thirds and spread over the cake. Garnish with caramel sauce and chopped hazelnuts and serve.