- For the cream filling
- 50 grams Dark chocolate
- 100 grams softened butter
- 30 grams powdered sugar
- 2 tablespoons Cherry brandy
- 2 teaspoons Instant coffee
- For the caramel topping
- 200 grams sugar
Preheat the oven to 210°C (approximately 400°F). Line a baking sheet with parchment paper.
For the sponge cake: Whip the egg whites until stiff then chill. Whip the egg yolks, sugar, salt, grated lemon zest and vanilla sugar until thick and voluminous. Fold in the whipped egg whites along with the sifted flour.
Transfer to the prepared baking sheet and bake until golden brown, around 7-10 minutes.
While still warm, Cut the cake into 6 (7 cm) (approximately 3 1/2 inch) wide strips and let cool. Set 2 strips aside.
For the cream filling: Coarsely chop the chocolate, melt over a hot water bath then let cool to room temperature.
Beat the butter until creamy then gradually stir in the chocolate and powdered sugar.
Dissolve the coffee in the kirsch then stir into the chocolate mixture.
Spread the filling over the sponge cake strips and stack together.
For the glaze: Caramelize the sugar until a golden yellow color then carefully pour over the reserved cake strips. Place on the cake and immediately use a lightly oiled knife to cut the cake into serving pieces.