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Dobos Torte
Serves 6 to 8
Ingredients
6 egg yolks
1 cup sugar
1 cup flour
6 egg whites, stiffly beaten with a pinch of salt
For The Chocolate Cream:
1 cup plus 1 tablespoon butter, softened
1 cup confectioners sugar
1/2 teaspoon vanilla
3 tablespoons very strong black coffee
4 oz semi sweet chocolate
Method
Beat egg yolks and 1/2 cup sugar until fluffy, adding the yolks one by one while beating. Add flour, blend well and fold in beaten egg whites. Line baking sheets or cake tines with wax paper and grease the paper lightly. Pour batter on the tins and bake about 10 round or square layers, 8 inches or so in diameter. Bake in pre-heated oven at 325° for 8 to 10 minutes. Remove from oven trim evenly and let cool. Reserve the three best layers for the top layers of the torte.
Prepare Chocolate Cream: beat the butter until creamy, beat in sugar, vanilla and the whole egg, Melt chocolate, add to beaten butter along with coffee and continue beating until well blended and creamy. Cool slightly, then spread the layers with chocolate cream, put layers on top of each other and coat the sides with cream. Do not coat top layer. Place the top layer on a board covered with wax paper.
Prepare Caramel Icing: melt 1/2 cup sugar in a skillet until sugar turns a golden colour. Spoon immediately on the top cake layer, smooth with a buttered knife blade and score the layer into equal portions before the caramel hardens. When the caramel has hardened, put the layer carefully on top of the others and chill the torte before serving.
