👩‍🍳Preparation Steps
1️⃣Prepare the cocoa biscuit
Preheat the oven to 180°C (350°F) .
Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt until stiff peaks form.
Gradually add the sugar to create a glossy meringue.
Add the yolks one at a time.
Sift together the flour, cocoa powder, and cornstarch, and
gently fold them in.
Pour the batter into an 18cm (7-inch) cake pan.
Bake for 25 to 30 minutes.
Let cool completely.

2️⃣Make the creamy caramel
Melt the sugar until it turns amber.
Remove from heat and add the butter.
Gradually pour in the hot cream.
Stir until you have a smooth caramel.
Let it cool.

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