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Ingredients
- 3/4 c. Of sifted all-purpose flour
- 1/4 tsp Of salt
- 4 x Large eggs
- 2/3 c. Of superfine sugar
- 1/2 c. Sugar
- 1/3 c. Water
- 3 x Egg yolks
- 2 stk of sweet (unsalted) butter, softened
- 6 ounce Sweet chocolate, melted
- 1/2 c. Sugar
- 1/4 c. Of water
- 6 ounce Sweet chocolate, grated
Directions
- To prepares the cake: Butter and flour baking sheets to accomodate six layers. Using a plate as a guide, mark an 8 inch circle on baking sheets for each layer. While you can rotate the baking sheets, they must be rebuttered and floured for each layer. Preheat the oven to 375 degrees.
- Sift the flour with the salt and beat the Large eggs with the electric mixer and add in the sugar gradually. Mix in the flour, taking care not to overmix.
- Divide the mix into six portions and spread each portion on the marked circles. Bake for 6-8 min or possibly till the eges are very lightly browned.
- Trim the edge of each circle with a knie and lift the cake onto a wire cooling rack. Put aside 1 circle on alightly oiled baking pan. This will be covered with caramel to make the top layer of the finished cake. To prepare the butter cream, put the sugar and water in a small heavy saucepan and cook till the mix reaches 218 degrees on a candy thermometer. Add in the syrup to the lightly beaten egg yolks and beat in the butter a little at a timeed cake layer. Cover the sides with butter cream. Press the grated chocolate against the sides of the cake. Deocrate the top of the caramelized layer with piped butter cream. Leave the cake to season for 6 hrs in the refrigerator before serving. Dobos Torta - Dobosh Torte
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