Caramel mousse cake with chocolate crunchy base

Ingredients

oil
250 g dark chocolate
200 g butter biscuits
3 sheets of white gelatine

150 g crème fraiche
100 g low-fat curd cheese
300 g whipped cream

5 tbsp caramel sauce
50 g roasted hazelnuts
2 tbsp caramel syrup
1 large freezer bag

Instructions

For the chocolate base: Brush the bottom of a round (26 cm) springform pan with oil.
Break the chocolate into pieces and melt in a hot water bath.

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