Dobos Torte With Egg Yolk
|For chocolate frosting:|
|Filberts||10 , shelled|
|Vanilla||1 Cup (16 tbs)|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Pound (At Room Temperature)|
|Unsweetened chocolate||6 Ounce, melted|
|Eggs||6 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Cake flour||1 Cup (16 tbs)|
Make frosting first.
In a 400Â°F oven, roast filberts about 5 minutes or until their skins are easily removed; then grind them finely.
Cream egg yolks with sugar until light; then slowly add pieces of butter until all is absorbed.
Mix in chocolate and filberts and refrigerate until needed.
For the layers, butter six 8 inch round cake pans.
Beat egg whites until firm.
Beat egg yolks with vanilla and sugar until light; then slowly add flour.
Beat until very smooth.
Fold in egg whites until mixture is smooth and divide batter evenly among the six pans.
Bake in a 400Â°F oven 10 minutes; then turn layers out on a rack.
When layers are cool, pick best one and set it aside on waxed paper.
Spread frosting on top of other 5 layers, stack them and frost outside of cake.
Heat confectioners' sugar and 1 tablespoon butter in a small saucepan until a deep golden colour.
Pour glaze quickly over the 6th layer, spreading it evenly with a spatula.
Before it hardens, use a sharp, buttered knife to cut it into as many wedges as you like (12 to 16).
When it dries, put it on top of the other 5 layers and spread the frosting around the outer edge.