Chocolate cake with coffee cream & nut caramel

• Divide the eggs into whites and yolks.
• Whip the egg whites with sugar to stiff peaks.
• Add all other ingredients to the yolks, and mix well.
• Then gently mix in the whites, and pour the dough into a ring (16cm | 6.30 inch).
• Bake the sponge biscuit at 392F (200C) for 30-45 minutes.
• Then cool the biscuit, remove it from the mold, wrap with film, and put in the fridge for 4 hours (better overnight).

• Put water and sugar in a saucepan with a thick bottom.
• Wait for all the sugar to melt over a medium heat. Then reduce the heat and wait until the sugar starts turning brownish. Don't interfere until this moment!
• Remove from the heat, pour in the hot cream, stirring vigorously, and then add the butter.
• Pour the caramel into a container, and leave in the fridge for 2 hours.
• Then add chopped nuts, and mix.

Whip (mix) all the ingredients until smooth.

• Cut the sponge biscuit into 3 parts.
• Put the first cake layer in the ring. Soak it with liquor (whiskey / milk / water + sugar).
• Next, grease this layer with coffee cream, put caramel in the center, and assemble the cake in this way.
• Leave it overnight in the fridge.