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Dobos Torte With Egg Yolk

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Well this Dobos Torte is a wonderful dessert to try. The vanilla flavored cake along with the rich chocolate frosting exudes such a delicioius blend that anyone would want to savor. My family and friends love this torte, hope you too will; just give it a try and see!
Ingredients
For chocolate frosting:
  Filberts 10 , shelled
  Egg yolks 6
  Vanilla 1 Cup (16 tbs)
  Confectioners sugar 3⁄4 Cup (12 tbs)
  Butter 1⁄2 Pound (At Room Temperature)
  Unsweetened chocolate 6 Ounce, melted
For cake
  Eggs 6 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Cake flour 1 Cup (16 tbs)
  Butter 1 Tablespoon
Directions

Make frosting first.
In a 400°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 400°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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Interest: 
Party

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