1
For the caramel decoration, pour caster sugar in a saucepan, cook in low-medium heat and stir continuously until the sugar melts. Then, do not stir anymore, and let it cook for 8-10 minutes until it caramelises. Pour the caramel on baking paper to make the decorations. Let it cool down for at least 10 minutes.
2
Place the cake in the centre of the plate, on top of the sauce
3
Place a big, round scoop of Carte D’Or Vanilla ice cream on top of the cake.