First prepare the caramel. Heat the sugar over medium heat to melt. Do not mix the sugar, but shake the saucepan/pan occasionally. Be careful not to burn the sugar as the caramel will be bitter. When the sugar melts, add the heated cream while stirring (if lumps of sugar form, do not despair – continue cooking on low heat while stirring until the sugar melts), then add the butter. Cook until the caramel starts to thicken and develops a creamy texture. Pour the caramel into a clean bowl and cover with plastic wrap in direct contact. Allow to cool.
Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maxi- mum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and fold in gently with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. While the sponge is in the oven, prepare the cocoa for moistening. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
Melt the chocolate and 50 g whipping cream in a double boiler, whip the rest of the whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. When the chocolate has melted, use it to dis- solve the wrung-out gelatin and cool until lukewarm. Using a spatula, fold the whipped cream into the cooled chocolate in two stages.
Cut the sponge into two equal layers. Cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Spread on the milk chocolate filling and refrigerate allow the filling to set.
Melt the Gold Chocolate Drops and 50 g whipping cream in a double boiler. Whip 200 g whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. When the chocolate has melted, use it to dissolve the wrung-out gelatin and cool until lukewarm. Using a spa- tula, fold the whipped cream into the cooled chocolate in two stages.
Place the sponge on the milk chocolate filling and moisten. Mix the ca- ramel with the peanuts and coat the sponge. Spread on the caramel chocolate filling. Make sure to fill the space around the sponge first. Level out the surface and refrigerate the cake to allow it to set.
Bring cream to a boil and pour over the chocolate. Wait one minute and mix with a spatula until well-combined. Allow the chocolate to cool slightly and pour it over the chilled filling. Sprinkle with peanuts. Chill the cake for at least 5 hours.