Dobosh Torte

---------- Recipe via Meal-Master (tm) v8.05

Title: Dobosh Torte
Categories: Cakes, Chocolate
Yield: 1 servings

-----cake-----
6 Eggs; separated
3/4 c Cake flour; sifted twice
1 1/2 c Confectioners' sugar; sifted
1 ts Baking powder
-----chocolate butte
-rcream-----
1 c Sugar
1/3 c Water
1/4 ts Cream of tartar
4 Egg yolks
1 1/2 c Sweet butter; softened
6 oz Semi-sweet chocolate morsels
4 tb Strong coffee
1/2 ts Vanilla extract

CAKE: Beat the yolks at medium speed until they are lemon
in color, and thick. Add the sugar and continue to beat
until well blended. Sift the baking powder into the four.
Then fold into the egg yolk mixture.Beat the whites until
stiff, then fold them into the mix gently. Grease the pans
~ two round if making four layers, or two loaf if making
seven. Line the bottoms with wax paper, that has been
greased. Pour in the batter and bake in preheated oven at
350~F for 15-20 minutes or until tester comes out clean.
Turn out immediately and remove the wax paper. Cool on
racks top side up. Make thin slices when cool and start to
frost with a cut side up and then keep layering. Cover the
entire torte with the buttercream and then melt down semi
sweet chocolate to melting point stirring well. Chill the
cake and when firm pour over the dark chocolate making sure
that the sides are covered.Chill to harden. Remove to new
plate so drips are not seen. FROSTING: Mix sugar, water and
cream of tartar in a saucepan and bring to a boil. Boil
over med heat for to 234 degree on candy thermometer. In a
large bowl with a mixer beat the eggs until thick. Add the
butter in small pieces and beat well. Combine chocolate and
the coffee in a saucepan and heat gently until chocolate is
melted and mixed. Add this and the vanilla to the bowl and
beat well. If buttercream starts to not hold up refrigerate
for a few mins and then beat again.

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