1. Whisk the eggs with the sugar until fluffy, then gently fold in the flour.
2. Bake 6 thin, even sponge layers at 200°C, then cool.
3. For the cream, beat the soft butter with the icing sugar until pale, then add the melted chocolate and cocoa.
4. Spread five layers with the chocolate cream, stack them and coat the sides too.
5. Coat the sixth layer with golden caramel cooked from the sugar and cut it into wedges while warm.
6. Place the caramel layer on top of the cake.
7. Chill for a few hours before serving.
Tip: Slice the caramel quickly with an oiled knife before it sets.
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