Melt the butter in a small saucepan and let cool. Put a sheet of parchment paper in the your springform cake pan. Preheat your oven to 350°F.

Beat the eggs in a mixing bowl with a mixer on the highest setting for 1 minute until fluffy. Sprinkle in sugar mixed with vanilla sugar, while stirring in. Beat the mixture for another 2 min.

In your mixing bowl, mix in flour with the baking powder and cocoa and stir in briefly on the lowest level. Then, add in the butter. Smooth out the batter in the cake pan. Put the dish on the rack in the oven. Baking time: about 30 minutes.
Once your cake is baked, loosen and remove the edge of the springform pan. Turn the cake base out onto a baking rack lined with baking paper, remove the base of the springform pan and allow the pastry to cool.

Carefully peel off the parchment paper. Cut the cake base in half horizontally and place the bottom base on a cake plate.

Put the cream and melted caramel in a mixing bowl and beat everything with the mixer briefly on the lowest level and then on the highest level until stiff.

Spread 2 tablespoons of apricot jam on the bottom base of the cake. Spread 1/3 of the cream on top. Place the middle base, press down a little and spread with 2 tablespoons of apricot jam. Spread half of the remaining cream on top, place the top layer and press down a little. Spread the remaining cream on top and put the cake in the fridge for about 1 hour.

Put the couverture in a small freezer bag, close it tightly and melt in a water bath over low heat. Dry the bag carefully, cut off a small corner and decorate the cake with the couverture. Sprinkle caramel squares/caramel baking chips on top and serve the cake.