PREPARATION :
Gather the ingredients. Heat oven at 350 F.
Make the cake
1. In a large bowl, cream the butter and sugar until light and fluffy.
2. Beat in 4 eggs, one at a time, then flour and vanilla until smooth.
3. Lightly coat the bottom of 7 round pans
4. Weigh the batter remembering to subtract for the weight of the bowl. Divide that
number by 7 -- this is the number of ounces you will need for each pan in order to
create even layers.
5. Bake for 7 minutes or until edges are very lightly brown. Don't over-bake.
6. Remove from oven, loosen layer, and immediately invert onto a cake rack.
1. Continue until all the batter is used.
Make the Filling
1. Gather the ingredients.
2. Melt both semi-sweet and unsweetened chocolates in a microwaveable bowl and set
aside to cool.
3. In a large bowl, beat 1 pound butter on low for 2 minutes, then on medium for 3
minutes and finally on high for 5 minutes.
4. Place 5 egg whites and 1 cup sugar in a double boiler over medium heat. Whisk gently
to 120 F.
5. Transfer to a mixing bowl and whip on high until stiff peaks form.
6. Fold the melted and cooled chocolate into the butter.
7. Fold in the egg whites until all traces of white are gone.
8. Refrigerate until ready to use.
Make the Caramel Glaze