Chocolate Cake:

1. Sieve the dry ingredients together
2. Add the wet ingredients
3. Whisk the dry and wet ingredients together
4. Add the water in 2 parts and whisk well together
5. Pour into tray and bake at 175 degrees celsius for 30 mins

Salted Caramel:

1. Dry caramelise the sugar
2. Add the cream, salt and vanilla to deglaze
3. Add the caramel to a jug and add the pecans and blitz with a hand blender until smooth
4. Lastly add the butter and blitz until smooth

Chocolate Ganache:

1. Head the cream to roughly 70 degrees celsius
2. Pour the cream over the chocolate and glucose
3. Use a hand blender to blitz in the butter and salt

Assembly:

1. Pour the caramel over the baked chocolate cake and refrigerate until caramel is stable
2. Sprinkle roasted pecans on top of the caramel
3. Pour the ganache over the caramel layer and refrigerate until set
4. Add the leftover cooked bake crumbs on top
5. Serve warm or straight from the fridge