- caramel sweets, "Werther's Original" for instance: 40 g
- gelatin; vegan alternative: agar agar: 8 sheet(s)
- erythritol: 50 g
- water: 200 ml
- low-fat curd: 500 g
- chocolate 90%: 25 g
- "Lion Mini" chocolate bars: 2 piece(s)
Heat the water in a pot and melt the gelatin and caramel sweets within it.
When everything has molten add the low-fat curd and erythritol.
Pour the substance into a 18 cm wide springform pan and place it for at least 4 hours into your refridgerator.
Melt the chocolate and pour it over the cake. You can start by covering up the sides with chocolate and then pour the remaining chocolate into the center.
Garnish with 2 small chopped Lion bars and serve!