How to cook
First prepare the filling, because you have to leave it overnight in the refrigerator. In a deep bowl, pour the cream and heat it over medium heat. Add the sugar, crushed chocolate and caramel and mix until you get a smooth, homogeneous mixture.
Remove the chocolate caramel mixture from the heat and pour orange liqueur on it. Wait for to smooth out and then put in a refrigerator for 12 hours. For the preparation of the cake layers, you first have to sift the flour with the baking powder and starch.
Add the eggs (beaten in advance), vanilla sugar and butter. Heat the cream on the stove, crumble the chocolate in it and stir to get a uniform mixture, add the rest of the ingredients for the dough to it and mix.
Pour the prepared mixture into a baking form and bake in preheated 356°F (180 °C) oven for about 25-30 minutes. Leave it to cool slightly and cut it in two horizontally. Smear the bottom with the refrigerated stuffing. Cover with the top part.
Glaze with a mixture of cream, beaten with the sugar. Dust it with cocoa and decorate it with chocolate bonbons and cream roses if you like.
Before serving, leave it to sit for several hours in the refrigerator.