Ingredients
- THE CAKE
- Butter
- 6 eggs, separated
- Scant 2/3 cup Vanilla Sugar*
- 1 cup sifted all-purpose Flour
- CHOCOLATE CREAM FILLING
- 6 ounces semisweet chocolate (6 squares or 1 small package chocolate bits)
- 3 tablespoons strong coffee
- 1 cup butter
- 1 cup sifted vanilla confectioners' sugar*
- 3 eggs
- CARMEL GLAZE
- 3/4 cup granulated sugar
- *VANILLA SUGAR
- Vanilla granulated sugar or vanilla confectioners' sugar should be used as indicated. It gives a much more delicate flavor than sugar plus vanilla extract. If you have no vanilla sugar on hand, substitute plain sugar and a few drops of pure vanilla extract.
Directions
THE CAKE
Prepare six 9-inch cake tins for baking: cut 6 circles of waxed paper, brown paper, or baking parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the paper in, and grease that as well. Set the pans aside until ready to use. Preheat the oven to 400. Beat the egg whites with a pinch of the salt until foamy; continue beating until stiff peaks are formed. Set aside. Using an electric mixer, beat the egg yolks and the sugar together until lemon-colored and very thick. About 1/4 cup at a time, sift the flour on top of the egg yolk and sugar mixture and fold it in. Mix a tablespoonful of beaten egg whites into the batter to lighten it, and then gently fold in the rest of the whites. Keep a light touch throughout, handling the batter just enough to make sure it is evenly blended. Take a prepared pan and spread one-sixth of the batter on the bottom as evenly as possible, let the batter touch the sides of the pan at several points. Place it in the middle of the preheated oven. Bake for 10 to 12 minutes or until the cake hardens and begins to turn color. Remove from the pan with spatula, invert, and quickly but carefully tear off all the paper. Cool on cake rack. Continue in this fashion until all the layers are baked. During the baking time, prepare the filling as follows.
FILLING
Melt the chocolate with the coffee in a double boiler or over very low heat. Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until it is well blended. Beat in the eggs, one at a time, and continue beating until the cream is light and fluffy. Keep the filling in the refrigerator until ready to use.
GLAZE
When all the layers are ready, pick the best one for the top. Place it on a piece of waxed paper and set it aside. Spread filling on the first four layers and stack them; put the fifth layer on top. Saving enough filling for the fifth layer plus a little extra, frost the outside of the cake and then the fifth layer. Meanwhile, melt the sugar in a light-colored heavy skillet over low heart. Continue cooking until the caramel is smooth and quite brown. Do not touch or taste the caramel: it is VERY hot. When it is ready, pour it quickly over the sixth later, spreading it evenly with a spatula. With a buttered knife, quickly cut the caramel-topped layer into 12 or 16 wedges before the caramel hardens. As soon as it dries, place the wedges on top of the cake and use the rest of the filling to frost the outside of the fifth and sixth layers. If there is enough filling left, put it in a pastry bag and pip a design along the top edge of the torta. Leave the cake in a cool place until ready to serve. Keep any leftovers in the refrigerator.
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Submitted 10/14/05.
Source:
Submitted By: Tahnee Kunszabo
tahnee_kunszabo@ml.com
Dobos Torte