1-First Step: Gather all your ingredients and tools, like a mixing bowl and baking pan, to set up your workspace. Measure out 200g Biscoff biscuits and 100g butter ahead of time for smooth sailing. This step takes about 10 minutes and helps avoid any rush later.

2-Second Step: Crush the 200g Biscoff biscuits into fine crumbs using a food processor or by hand. Mix in the melted 100g butter until it forms a sticky dough, then press it into your pan for the base. Let it chill in the fridge for 15 minutes to set properly, adapting for gluten-free crumbs if needed.

3-Third Step: In a saucepan, heat 100g granulated sugar over medium heat until it melts into a golden caramel, stirring constantly to prevent burning. Slowly add 300ml heavy cream and 2 teaspoons sea salt, cooking for another 5 minutes until smooth. Pour this over the base and let it cool for 20 minutes. For a low-calorie version, use less cream here.

4-Fourth Step: Melt 150g dark chocolate in a double boiler, stirring until fully smooth. Spread it evenly over the caramel layer and smooth with a spatula. Allow it to set for 30 minutes at room temperature, or chill for faster results, checking for dietary swaps like vegan chocolate.

5-Final Step: Slice the cake into portions and serve it chilled or at room temperature for the best texture. Garnish with extra sea salt or whipped cream if desired, and enjoy it fresh. This Salted Caramel Biscoff Cake serves 8-10 people and takes about 1 hour total, plus cooling time. Remember to taste as you go and adjust for preferences to make it your own. For more baking inspiration, check out our easy cinnamon bread recipe on the site.