Ingredients
Sponge Layers
- 6 eggs, separated
- 180 g sugar
- 1 tsp vanilla extract
- 120 g all-purpose flour
- Pinch of salt
Chocolate Buttercream
- 4 eggs
- 200 g sugar
- 120 ml water
- 250 g unsalted butter, softened
- 200 g dark chocolate, melted
- 1 tsp vanilla extract
Caramel Topping
- 150 g sugar
- 1 tbsp lemon juice
- 1 tbsp butter
Instructions
- Preheat oven to 180°C (350°F).
- Beat egg yolks with half the sugar until pale.
- Beat egg whites with salt and remaining sugar to stiff peaks.
- Fold whites into yolks, then fold in flour.
- Divide into 6 thin layers; bake each 6–8 minutes. Cool.
- Boil sugar and water to soft-ball stage.
- Beat eggs, slowly pour in syrup; beat until cool.
- Add butter, then chocolate and vanilla.
- Stack layers with buttercream between. Frost sides lightly.
- Melt sugar with lemon juice to amber; stir in butter.
- Pour over one sponge, spread quickly, score into wedges.
- Place caramel wedges on top. Chill before serving.
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