Go Back




  • 6 eggs separate yolks from whites
  • 120 g sugar
  • 120 g flour + 1 tbsp

Chocolate Cream

  • 300 g sugar
  • 50 ml water
  • 300 g butter
  • 30 g cocoa powder


  • 120 g sugar


  • beat yolks with 1 tbsp flour, set aside
  • beat egg whites with sugar to make hard foam
  • pour hard foam into yolk mixture and fold lightly and slowly to combine
  • add in flour bits by bits and fold lightly and slowly to combine
  • preheat oven to 300 F
  • grease and flour 6 8 inch round pans and pour about 1/3 cup + 1 tbsp of batter onto each pans, spread evenly. (if you don't have 6 pans, bake one layer at a time)
  • bake cake for 8-10 minutes
  • meanwhile, bring to boil water and sugar until sugar dissolved then add in butter, take off from heat, stir until butter dissolved; set aside to cool completely
  • sift cocoa powder and add into cooled butter mixture and whisk well
  • spread cream on 5 layers and stack them; leaving 1 layer on a parchment paper
  • melt sugar into caramel; work quickly, pour and spread caramel onto the last layer
  • brush a knife with oil, and slice caramel layer, please note although caramel hardens very quick, it can be still very hot underneath, so please don't burn yourself
  • transfer caramel layer on top of the 5th layer
  • cake is ready to be served