Ingredients
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For the sponge
For the filling
For the topping
Method
-
Baking the sponge layers
Whisk the egg whites with the icing sugar until stiff, then fold in the yolks, the flour and the melted butter. Bake 6 thin, identical rounds on baking paper.
20 min -
Making the chocolate cream
Beat the butter with the icing sugar, vanilla sugar, cocoa powder and the melted dark chocolate until light and fluffy.
15 min -
Layering
Spread five of the sponge layers with the chocolate cream and stack them on top of each other. Coat the sides of the cake with the cream too.
15 min -
Making the caramel topping
Pour the melted, golden-brown caramelised sugar over the sixth layer, then, while still warm, mark it into 12 slices with an oiled knife and cut through.
10 min -
Assembling and resting
Place the caramel-topped slices on top of the cake, then rest it in the fridge.
120 min
| Nutrient | Total (12 slices) | 1 slices |
|---|---|---|
| Energy | 4 740 kcal | 395 kcal |
| Fat | 268 g | 22 g |
| of which saturates | 156 g | 13 g |
| Carbohydrates | 552 g | 46 g |
| Protein | 65 g | 5,4 g |
| Fibre | 27 g | 2,2 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vanilla sugar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: plain flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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