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Preheat oven to 180C, grease and
lightly flour several oven trays.
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Sift flour into a bowl, beat eggs and
gradually beat in caster sugar.
-
Continue beating until pale, thick and
creamy.
-
Fold in flour lightly, and divide
mixture into 6 equal portions.
-
Mark 20cm circles on oven trays and
spread a portion of mixture into each circle, bake for 5-8 minutes.
-
Trim each round while still on tray,
remove to a wire rack and leave until cold.
-
Continue until all layers are cooked.
(after each is cooked, the tray must be wiped, re-oiled and
floured).
-
Heat sugar and water in a pan over low
heat until sugar dissolves.
-
Increase heat and cook rapidly until a
rich, brown caramel color.
-
Take one of the cake rounds and place
on an oiled wire cake rack.
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Pour caramel over and when just about
to set, mark into 12 serving portions with an oiled knife.
-
Trim round edge and set aside.
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To prepare cream: beat egg yolks with
half the sugar until thick and creamy.
-
Dissolve rest of sugar in milk, bring
to boiling point, pour onto yolks and stir over gentle heat until
mixture coats the back of a spoon.
-
Chill until cool and thickened.
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Beat butter until soft, gradually
whisk custard into butter with cooled, melted chocolate.
-
Join layers, together with some of the
butter cream, arranging the caramel covered round on top.
-
Spread the rest of the cream over
sides of cake.
