Chocolate and caramel cake

125 g butter

1,5 dl sugar

0,5 dl syrup

1,5 dl flour

4 tbsp cacao

2 eggs

sea salt

1 dl double cream

1,5 dl salty peanuts

50 g dark chocolate

200 g cream cheese

1 dl caramel sauce (pre bought)

Heat up the oven to 175 degrees C. Cover a baking tray with baking paper. Whisk sugar and butter fluffy. Fold in the syrup, flour, cacao and little sea salt. Mix one egg in at the time and stir. Pour the batter in the tray and bake for 15-20 minutes. The cake shall be a little sticky. Chill in the fridge. Chop 1 dl peanuts. Melt the chocolate in the micro wave oven or in a water bath. Mix the peanuts, chocolate, cream cheese and 0,5 dl caramel sauce in a messy mixture. Spread over the cake. Top the cake with the rest of the peanuts and drizzle the rest of the caramel sauce on top.