Melt together the dark chocolate and the semi-salted butter, add the whole sugar and mix. Add the spices and cornstarch, mix

Add the tempered eggs, combine; mould into 12 cm diameter moulds previously lined with butter and cocoa nibs

Bake for 25 minutes at 160°C

Makes 2 moulds at 425 gr each

Bring half the cream to a simmer with the vanilla and caster sugar, cover and infuse for 1 hour

Heat again to a simmer, off the heat add the rehydrated gelatine, mix, add the other part of cold cream and the white rum, put the whole thing through a sieve and cool overnight

Bring the cream and vanilla to a simmer

Dry-cook the sugar with the caramel, mix with the hot cream and re-cook at 106°C

Remove from the heat, add the salt and the sweet butter in pieces, mix using a K Beater

Set aside at room temperature

Cook the cakes, wait 20 minutes and unmould onto a platter

Whip the soft whipped cream using a whisk, put in a piping bag fitted with a plain nozzle No. 16, pipe pretty irregular balls on top of the soft cream

Grate a little dark chocolate on the surface of the whipped cream, fill the empty spaces with the creamy caramel

Serve