Dobos Torte (multi-layered chocolate cake with chocolate filling (Hungarian in origin)
This recipe is in the 1943 edition of Joy of Cooking p564. I made this cake only once...and if you don't have at least four 7 to 8" pans, you may not ever make it more than once! JMR
Recipe follows:
5 large eggs, separated
Beat the yolks until THICK and pale yellow.
Gradually beat in
1/2C fine granulated sugar until dissolved and 1/2tsp vanilla
Sift before measuring 1/2C cake flour
Then sift it four more times with 1/4tsp salt
Incorporate into egg mixture
Beat egg whites until stiff and fold in.
Bake in nine layers in 7 to 8" greased pans in a 375 oven for from 5-8 minutes.
Spread with the following filling:
Place in top of double boiler
4 Large eggs,and 1"vanilla bean{or 1 tsp vanilla later}&1/2C sugar. Beat until the eggs begin to thicken. Then cool slightly. Meanwhile, melt 4 oz bittersweet chocolate in 2T boiling water. Keep warm.Cream until light 7/8C butter.Add the chocolate to this;then add all to the egg mixture.
Combine well. This is spread between all layers and on top unless you want to caramelize 3T sugar for the top. Traditionall the cake is only filled, that is, the sides are not covered. I wish you good luck. By the way, this torte should rest in a cool place for twelve hours before cuttin.