Burnt Caramel Cake with Whipped Cream Frosting

For the cake, whip the egg whites in a snow-like consistency with 1/3 cup of burnt caramel and add the beaten eggs with 1/2 cup of burnt caramel until they become pale yellow and creamy

Add 1 full cup of flour

Grease 6 muffin tin liners to about 21 cm in diameter

Dust with wheat flour

Spread a thin layer of batter over each muffin tin liner

Bake the layers in a moderate oven, preheated, for 15 minutes or until golden brown

Remove from the muffin tin liners with a sharp knife

Reserve the most beautiful layer for the top

If the layers are too high in the middle, cut them with a large knife to make them even and flat

If possible, let the layers rest in a dry place for 4 to 12 hours

For the filling: In a double boiler, beat the burnt caramel with the eggs, egg yolks, and grated chocolate until it becomes smooth and thick

Chill in the refrigerator

After well chilled, add the coffee and vanilla

Finally, mix in the softened butter

For the frosting, boil the burnt caramel and water until it turns a golden brown color

Pour this caramel immediately over the most beautiful layer of the cake

Spread quickly with a knife and mark the slices

Fill the remaining layers and finally place the layer with the caramel on top

Spread the filling also on the sides of the cake and cover with chopped nuts