Preheat oven to 180 degree Celcius.
Using a mixer on medium setting, whisk the sugar and eggs together.
Sift in almond flour, salt, and cocoa powder.
Melt the butter and 80 g of Lindt Excellence Dark Chocolate Sea Salt Caramel block. Add to concoction and mix it together.
Grease a medium size pan or use baking paper.
Pour the chocolate batter onto the pan.
Let it bake for 20-25 minutes.
Melt 20 g of Lindt Excellence Dark Chocolate Sea Salt Caramel block.
Pour over the cake. Set aside to cool.