Hungarian Dobos Torte
|Eggs||5 , separated|
|Powdered sugar||1 1⁄2 Cup (24 tbs), sifted|
|Sweet ground chocolate||1⁄2 Pound (Half 1 Pound Package/ 1 2/3 Cup)|
|Hot strong coffee||3⁄4 Cup (12 tbs)|
|Soft butter/Margarine||1 1⁄4 Cup (20 tbs)|
|Caramel topping||1 Cup (16 tbs)|
|Chocolate frosting||1 Cup (16 tbs)|
Beat egg whites until stiff but not dry.
In another bowl beat egg yolks with an electric mixer; slowly add powdered sugar; continue beating until thick and satiny.
Beat in flour.
Fold this mixture into the beaten egg whites.
Grease and flour the bottom sides of inverted 8-inch layer pans or the removable bottoms of cake pans.
For each layer (12 in all) use about 1/3 cup batter, spreading evenly to about 1/2 inch from the edge.
Bake in a 375° oven for 5 to 6 minutes, or until golden brown.
Remove layers from pans with a spatula immediately after taking from the oven; cool layers on wire racks before stacking.
They are brittle if cool.) Make a filling by blending the ground chocolate and hot coffee until smooth.
Allow to cool to lukewarm.
Stir in soft butter until completely blended. (Do not whip.) Refrigerate until ready to spread on cooled cake layers.
Before you assemble the torte, select and reserve the best layer for the top.
Spread each of the remaining layers with enough filling to cover (about 3 tablespoons); stack.
Reserve remaining filling for sides.
Heat 1/2 cup sugar over medium heat, stirring often, until it melts and becomes light amber (watch it carefully).
Place the torte layer you reserved on waxed paper, carefully cover it with the hot liquid caramel, spreading to the outer edge.
Place this layer on top of the stack.
Spread remaining filling on all sides.
Heat the blade of a wooden-handled knife or spatula (don't use your best one) in the flame of a gas range or on an electric element.
Use the hot knife blade to cut through the caramel layer, marking 12 wedge-shaped servings.
Pipe on Chocolate Frosting with cake decorator to trim top edge.
Refrigerate overnight or longer.