Preheat the oven to 200 degrees celcius (392 °F).
Butter and line a 20 cm size springform pan.
Melt the butter in the microwave or in a sauce pan and add the sugar.
Add the eggs mixing well.
Fold in the all-purpose flour and the cocoa powder through a sieve.
Pour the dough into the cake pan and bake in the middle of the oven for 18 minutes. The center of the cake should be moist.
Let the cake cool in the springform pan and transfer onto a serving plate.
Whip the caramel cream and divide it into two piping bags with a leaf nozzle and a star nozzle.
Pipe flowers on the cake or spread the cream with a spoon.