Cream butter and sugars together. Add eggs gradually with 1/3 flour and beat until fully incprporated. Add all remaining ingredients and mix until smooth mixture if form. Pour in cake pan and bake for 35-45 mins at 155°C.
Combine all ingredients together.
Heat cream to boil, pour onto Reno Concerto fondente 58% chocolate and emulsify until smooth consistency. When mix is at 30°C, whisk 1 part of semi whipped cream into it, followed by folding the remaining 2/3rd of cream. Pour into mold.
Heat the apple until fully broken down, add cinnamon and salt. Place in blender and puree. Return to pan and reduce by half, add Toffee D'or Caramell and mix until fully incorporated. Strain, reserve for filling.
In a 10cm silicone round cake mold, pipe a layer of parfait, follwed by a thin disc of ginger cake. Pipe another layer of pistachio cream and then a layer of caramel. Finish with another ginger cake disc. Freeze. Demold and place into a preformed apet log-end mold and pipe chcolate parfait to fill. Freeze. To serve, return carefully from mold onto plate/stand, decorate with chocolate branches/twigs and finish with the Dobla Touch 'Flame'.