Preheat the oven to 350 degrees Fahrenheit

Line a 9 inch round baking pan with parchment paper

Using an electric mixer, beat the butter and sugar

Add the eggs – one at a time, mixing after each one

Fold in the cocoa powder and melted chocolate and vanilla and salt

Bake for 35 minutes

And let cool

Soak the cashews in a container filled with water overnight, or soak them for 30 minutes using the quick soak* (see notes) method.

Add the soaked cashews and almond milk to a blender or food processor and blend till smooth and creamy

Add the cocoa/chocolate, honey, cinnamon, salt and vanilla and blend till well incorporated

Using a spatula, spread half of the chocolate mousse in a thin layer over the cooled chocolate cake.

Set the rest aside to add on top of the dulce de leche soaked ladyfingers.

(This can be prepared the night before)

Fill a medium to small pan with water and immerse a can of coconut condensed milk in it.

Let it simmer over a low flame for 5 hours.

Make sure to check the pan every 45 minutes to an hour and add more hot water to the pan as the water level lowers.

Let the can cool after 5 hours and open when cooled.

Add 3 tablespoons of this coconut dulce de leche to a bowl along with the almond milk and vanilla extract and mix well.

Soak the ladyfingers in this mixture and add on top of the chocolate mousse layer.

Then, add the remaining chocolate mousse on top of the dulce de lech soaked ladyfingers.

Chop the hazelnuts and the chocolate bar and scatter it on top of the chocolate mousse layer.

Then wrap the entire cake in plastic and chill in the refrigerator for at least an hour or more.

When ready to serve, make the chocolate sauce by melting the chocolate in the microwave. Then, add a little bit of the almond milk at a time to the melted and warm chocolate and mix until smooth and well incorporated.

Pour the chocolate sauce over a slice of the cake.

Drizzle on a little bit of the dulce de leche as well and enjoy!