An amazing chocolate cake with caramelized top

There are several different ways to prepare a good cake, and this is one of the most beautiful and will surely be the most delicious.

Chocolate - caramel cake is a real treat for large family gatherings and although it is a little more demanding, you will not regret it. You need a little time and skill, but a cake like this is worth the effort.

Ingredients:

For crusts (10 pieces):

• 6 eggs
• 6 tablespoons sugar
• 6 tablespoons flour
• Optionally finely grated lemon zest

For cream:

• 5 eggs
• 200g crystal sugar
• 1 vanilla sugar
• 200g cooking chocolate
• 200g butter

For caramel glaze:

• 200g crystal sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons melted butter

For decoration:

• 1 bag of chocolate whipped cream

Preparation:

Crust:

Draw two circles 20 cm in diameter on baking paper.

Separate the egg whites from the yolks, starting with only 3 eggs. Whisk the egg whites with a pinch of salt, then add a tablespoon by tablespoon of sugar until the egg whites are firm and shiny. Reduce the speed of the mixer after that and add the egg yolks one by one.

Sift the flour (3 tablespoons) directly over the eggs, then mix the mixture very gently until the eggs and flour are combined into a nice, smooth, and uniform mixture, without lumps.

Distribute the resulting mixture in 5 circles, 3 tablespoons each. Preheat the oven to 160 degrees and pay attention because the crusts are literally ready in 2-3 minutes. Stack the finished crusts on top of each other and cover with a cloth, and prepare the next round from the remaining 3 eggs.

Cream:

Whisk whole eggs and sugar with a mixer until foamy and white. Cook for about 20 minutes, stirring constantly. Then add the chocolate broken into cubes and stir on the steam until it melts and connects with the eggs. Cover the cream and wait for it to cool.

Whisk the butter at room temperature with a mixer and add a little cream, stirring constantly. When the cream and butter are combined, start filling.

Filling:

Cover the rim of the mold with foil on the inside and place it on a plate of the appropriate size.
Spread 9 crusts on the work table and spread an equal amount of cream on each.

Place the first crust on a plate (inside the hoop) and spread the cream evenly, filling the space between the ends of the crust and the side of the hoop (because the crust cools down a bit, so in this case, it would be best to use an adjusting hoop or not at all, I personally like to I fill inside the hoop), then repeat the process. 

Put the cake in the fridge. After cooling, remove the hoop, peel off the foil, then decorate the surface of the cake with caramelized biscuits, and the sides with whipped chocolate whipped cream.

Caramel glaze:

Melt the sugar over low heat until light brown. Add butter and lemon juice and return to low heat. Place the tenth crust on baking paper and cut into equal triangles. Pour the finished caramel over the crust and spread. The advice is to make caramel a couple of hours before decorating.