Cut six sheets of non-stick baking paper, about 28 cm (11 inches) square.
Draw a 25cm (10 inch) circle on each sheet of paper.
Line as many baking sheets possible with the paper.
The sponge layers will have to be cooked in increments, depending on how many racks your oven has.
To make the sponge layers, whisk the eggs and sugar in a bowl placed over a pan of hot water until it is pale and thick.
Remove away from the heat and continue to whisk until cool and the mixture leaves a trail of a whisk.
Gradually fold in the flour.
Put 30-45 ml (2-3 tbsp) of the mixture into the center of the drawn circles.
Spread evenly with a large palette knife to form thin layers.
Bake the sponge layers in batches at 220ºC (425ºF) mark 7 for 6-7 minutes until they are lightly risen and firm to touch.
Remove from the oven and allow it to cool.
To make the butter cream, whisk the eggs yolks until they are very thick.
Put the sugar into a saucepan with the water and heat gently until the sugar has dissolved while brushing down the sides of the pan with hot water.
Boil the syrup until it reaches 116ºC (240ºF) on a sugar thermometer.
A little of the syrup should form a soft ball when it is dropped in water.
Whisk the syrup into the egg yolks by using a thin stream.
Continue to whisk until the mixture cools and thickens.
Beat the butter until it is very light and fluffy, then beat in the vanilla, cocoa and brandy (if you are using it). Gradually beat the egg yolk mixture into the butter, a little at a time.
Carefully remove the sponge layers from the baking paper.
Trim one of the sponges to form large, neat round circle.
Butter a sheet of aluminum lightly and place the sponge layer on it.
Butter a large palette knife and a metal ruler thoroughly.
To make the caramel, put the sugar into a saucepan with the water and heat gently until the sugar has dissolved.
Brush down the sides of the saucepan while the sugar is heating up.
Boil the syrup until it turn to a rich caramel color.
Pour the caramel into the center of the sponge cake on the aluminum foil.
Spread it out evenly with the buttered palette knife.
Mark the caramel into 12 with the buttered ruler by pressing down gently but firmly on the caramel and buttering the ruler each time you make an indentation.
Allow the caramel to set.
Sandwich the remaining layers of sponge together on a flat baking sheet, without trimming them.
Each layer should have a generous amount of chocolate butter cream between them and ending with a layer of butter cream spread evenly.
Place the caramel coated layer of sponge on top.
Trim around the sides of the sponge layers to level it with the caramel coated layer.
Spread a good layer of butter cream around the sides of the torte without spoiling the caramel coated layer.
Spread it as smooth as possible.
Use a serrated cake scraper to mark the side of the torte with continuous lines.
Placing the torte on a turntable will make the job a whole lot easier.
Chill or about 30 minutes.
Cut into wedges by cutting through the caramel topping at the indentations.
