Ingredients
Equipment
Method
Bake Thin Sponge Layers:
- Heat the oven to 375 F. Line the bottoms of the cake pans with parchment and prepare six clean parchment rounds for the layers.
- Beat the egg yolks with 1 cup sugar and vanilla until thick. In a clean bowl, beat the whites with salt, gradually adding the remaining 1/2 cup sugar to soft glossy peaks.
- Fold the whites into the yolks in three additions, then fold in the flour and melted butter. Spread one-sixth of the batter in a prepared pan or on a marked parchment round.
- Bake each thin layer for 7 to 9 minutes until pale golden. Cool flat and peel away the parchment. Repeat to make six layers.
Make the Buttercream:
- Whisk the eggs and sugar in a heatproof bowl over barely simmering water until the mixture reaches 160 F and thickens. Beat off heat until cool.
- Melt the chocolate and cool until barely warm. Beat the butter until smooth, then gradually beat in the egg mixture, chocolate, cocoa, and vanilla.
Assemble and Caramelize:
- Reserve the neatest sponge layer for the top. Sandwich the other five layers with thin, even buttercream, then coat the sides and chill for 30 minutes.
- Place the reserved layer on a buttered surface. Cook the sugar, water, and lemon juice without stirring until deep amber, then pour it over the layer and spread quickly.
- While the caramel is still pliable, use a buttered knife to mark and cut 12 wedges. Cool completely, then arrange the wedges in a slight fan over the cake.
Serve:
- Chill the assembled torte for another 30 minutes. Cut with a warm serrated knife between the caramel wedges and serve at cool room temperature.
Nutrition
Notes
- Bake the thin sponge layers in batches; keep the batter covered and work efficiently.
- Caramel hardens quickly, so butter the knife and mark the wedges immediately after spreading.