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Method:
Beat butter until soft. Pour in
melted chocolate. Stir in vanilla essence, salt and egg yolks.
Beat egg whites, cream of tartar and sugar at medium speed until soft
peaks form. Fold the egg white mixture into the egg yolk
mixture. Spoon into three 8-inch round cake tins separately.
Bake in preheated oven for 10-15 minutes or until done. To
prepare Caramel Cream: Cook sugar and glucose syrup in a
saucepan until golden brown. Pour in whipping cream and butter.
Bring to the boil. Remove the heat and leave it to cool.
Refrigerate. Remove from fridge and beat until fluffy. To
make Chocolate Sauce: Melt chocolate with sugar in a small bowl
over simmering water. Remove from heat and refrigerate.
Remove from fridge and beat until fluffy. Set aside. To
assemble Cake: Cut the cake horizontally into 3 layers.
Spread caramel cream over one layer of cake and spread chocolate sauce
over the caramel cream. Cover it with second layer of cake.
Repeat the previous step of spreading caramel and chocolate sauce.
Top with third layer of cake. Cover the top layer of cake in
chocolate sauce first and then caramel cream. Serve.
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