Chocolate Slice with Caramel Chocolate Cream

1 For the cream, cut the chocolate into small pieces. Bring the cream to the boil, stir in the chocolate and dissolve. Finely mix the mixture with a hand blender, decant and cover and refrigerate for 12 hours.2 Preheat the oven to 160°C. Butter a loaf pan (capacity approx. 2 l) and sprinkle with flour.3 For the chocolate mixture, mix flour with nuts and chocolate. Separate eggs into yolks and clear. Beat yolks with powdered sugar until fluffy.4 Beat egg whites with granulated sugar until creamy. First fold the snow, then the flour, nut and chocolate mixture and the butter into the yolk mixture.5 Pour the mixture into the pan, spread evenly and bake in the oven (middle rack) for about 45 minutes. Remove cake from oven and let cool in pan for 10 minutes. Turn cake out, lift off pan and let cake cool.6 Whip cream at low speed until thick and creamy. Cut cake twice horizontally. Three strips will be formed. Spread one strip with one-third of the cream. Place second strip on top and spread with another third of cream. Place remaining cake layer on top and press down gently. Brush cake with remaining cream. 7 For the glaze, heat sugar in a pan over low heat until light brown. Add cream and milk, bring to a boil and cook for about 1 minute. After this time, any lumps should have dissolved. Pour mixture through a sieve,

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