Cream the butter, salt and sugar until light and fluffy. Meanwhile, sieve the plain flour and cocoa powder.

Emulsify one egg one at a time.

Add the milk, and dry ingredients into three batches each, and add to the mixture alternating.

Add the chocolate chips.

Bake in a 6 inch round pan at 180C for 45 minutes.

Allow it to cool completely to room temperature, then slice into 4 slices horizontally.

Place the milk, egg yolks, sugar and raspberry purée into a large mixing bowl and whisk well to combine until mixture reaches 80°C.

Add gelatin to to the mixture until it has dissolved completely.

Strain the mixture through a fine sieve into a clean glass bowl and set aside to cool slightly. Ensure mixture does not cool to below 30°C to avoid setting.

When ready to assemble the cake, whip the cream and fold into the cooled mixture.

Blitz Oreo crumbs with their fillings in a food processor.

Place sugar, glucose and water in a saucepan to a dark caramel, or until mixture reaches 196°C.

Meanwhile, place the cream into the Thermomix or a small saucepan over low heat and warm gently.

Once the caramel mixture reaches temperature, transfer to the Thermomix with the cream, and whisk in rum and salt until well combined. Add butter, a few cubes at a time, whisking well after each addition, until mixture is thick and glossy. Transfer the mixture tray and place into the freezer until cold but not hard, about 20 minutes. Then, transfer to a piping bag and set aside in the fridge until needed.

Heat the cream until almost boiling.

Add the chocolate and let it stand for 5 minutes until the chocolate has dissolved.

Set aside until needed.

Place all the ingredients in the mixer bowl, and place it over hot water, but not touching the water.

Heat for 8 to 10 minutes until the meringue reaches about 70C.

Whip it up until stiff peaks.

I like swiss meringue because it is cooked and I think it is safer.

FIrst freeze the Oreo layer. Then add 1/4 of the bavarois onto it, then put that into the freezer for 5-10 minutes.

Pipe some salted caramel, a layer of chocolate cake, the bavarois and freeze again.

Repeat these steps until all the cake and bavarois are used up.

Top with the leftover chocolate cake crumbs.

Cover half the cake with the meringue and let it drop.

Pipe on the chocolate drip, then add the toppings.