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Ingredients
- 1 1/4 c. Sugar, (10 ounces)
- 8 ounce Butter
- 6 x Large eggs
- 5 ounce Melted baking chocolate
- 1 tsp Vanilla
Directions
- Beat the Large eggs and sugar in top of double boiler and cook till thick.
- Remove from fire and fold in chocolate and vanilla. Beat till cold; then add in the butter and stir till absorbed into the cream. When entirely cool, put layers of cake together with this cream, saving sufficient of it to cover the sides of the cake. The next day cover the top with caramelized sugar.
- ***Carmalized Sugar Topping*** Heat 3/4 c. sugar in a small pan then add in one Tbsp. butter, mix till sugar is golden brown, then spread with a spatula over the top of the torte. (It must be done quickly, otherwise the sugar will harden). When cool, heat a knife and make incisions in torte As you would cut it into pcs.
- Notes: Named after a famous Hungarian Pastry Chef circa 1924.
- Make a sponge cake in pans to provide 4 to 7 thin layers of cake. Total cake height (all the layers stacked) shouldn't exceed 3 inches.
- The torte will taste better the day after it is made. It should be kept in the refrigerator where it will keep for a week (if it lasts which long).
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