Chocolate Caramel Cake

For the chocolate caramel cake, first boil the whipped cream, pour in the broken chocolate, remove the pan from the heat and stir to dissolve the chocolate.

Pour this mixture into a container and refrigerate. Then separate the eggs, beating the yolks with the oil. Beat the egg whites with the sugar until stiff.

Mix the flour and baking powder, then add the grated almonds and the chopped or grated chocolate, carefully fold in the egg mixture and beaten egg whites.

Grease and flour a 26 cm diameter cake tin, pour in the mixture and bake at 180 degrees for about 40 minutes. Then do the test with chopsticks.

Cut cooled cake in half, spread both insides with caramel cream. Whip chocolate whipped topping with a hand mixer, fill one half into the cake.

Spread top of cake also with caramel cream, spread second half of chocolate cream on top and chill.

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