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Dobosh Torte#2

* Exported from MasterCook *

Dobosh Torte #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tortes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
6 Eggs -- separated
3/4 cup Cake flour -- sifted twice
1 1/2 cups Confectioners' sugar -- sifted
1 teaspoon Baking powder
-----CHOCOLATE BUTTERCREAM-----
1 cup Sugar
1/3 cup Water
1/4 teaspoon Cream of tartar
4 Egg yolks
1 1/2 cups Sweet butter -- softened
6 ounces Semi-sweet chocolate morsels
4 tablespoons Strong coffee
1/2 teaspoon 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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