How to cook
To prepare the chocolate topping, boil the cream and sugar in a pot on the stove and add the crushed couverture chocolate and butter. Allow this topping to cool.
For the caramel, caramelize the sugar in a pot and add the cream and butter.
For the cake layer, first separate the yolks and whites of the eggs. Beat the whites to snow. Beat the egg yolks with the sugar into a fluffy cream and gently mix in the egg whites.
Combine the cocoa and sifted flour and add it to the egg mixture, stirring gently and slowly. While stirring nonstop, add the melted couverture chocolate. Pour the finished mixture into a tray with dimensions 14″ (35 cm) x 10″ (25 cm), laid out with greased baking paper.
Put the layer to bake for 10-15 minutes in a preheated oven at 374°F (190 °C). After the chocolate layer cools, remove the baking paper and cut the layer into 2 parts. Place 1 in a suitable tray and cut the other into small cubes.
Smear the bottom layer with chocolate, top with the cubes you cut and the coarsely chopped walnuts. Pour the caramel over the Sunday chocolate cake and leave it in the refrigerator for 2 hours before serving.