Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Beat the eggs and sugar until pale, thick, and fluffy.
- Gently fold in the flour, baking powder, salt, and vanilla.
- Spread the batter evenly over the prepared baking sheet and bake for 10–12 minutes, until lightly golden.
- Cool completely, then cut the sponge into 4–5 equal rectangular layers.
- Melt the chocolate and allow it to cool slightly.
- Beat the butter and powdered sugar until light and fluffy. Gradually add the melted chocolate and vanilla.
- Whip the heavy cream until firm, then gently fold it into the chocolate mixture.
- Place one cake layer on a serving tray and spread evenly with chocolate cream. Repeat with the remaining layers, finishing with a thin layer of cream.
- For the caramel topping, heat the sugar and water in a saucepan over medium heat until golden amber.
- Stir in the butter carefully and immediately pour the caramel over the final cake layer.
- Quickly spread the caramel into an even layer. While still soft, score or cut the topping into serving portions.
- Place the caramel-topped layer over the cake.
- Refrigerate for at least 4 hours, preferably overnight, before slicing.
Prep Time: 45 minutes
Bake Time: 10–12 minutes
Chill Time: 4 hours
Servings: 12–16 slices
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