How to make
For the caramel:
In a deep container with a thick bottom, heat the sugar until it caramelizes. Pour in the cream that's been heated to boiling point.
Add the vanilla, butter and salt. Cook the caramel sauce on low heat a little bit more until you get a smooth, homogeneous mixture.
For the cake:
Melt 10.5 oz (300 g) of chocolate in a water bath. Next, place a large sheet of rice paper at the bottom of a container so you can easily remove the cake, smear the bottom with a bit of the melted chocolate and arrange a layer of wafers.
Do the same for the remaining wafers until you run out of melted chocolate, you will need a total of 3 wafer crusts.
In the meantime, melt the remaining chocolate in a water bath and add the rice crisps, stir and once the caramel sets, pour the caramel on top of the cake, smear it and put it in the fridge. Serve cut in pieces.
Optionally, you can dip each of the pieces in melted white chocolate.
