Dobos Torta (Dobosh Torte)

Title:
Dobos Torta (Dobosh Torte)

Yield:
1 Servings

Categories:
Desserts,
Hungary




Ingredients:





   3/4 c  Of sifted all-purpose flour


   1/4 ts Of salt


     4    Eggs


   2/3 c  Of superfine sugar





--------------------------------BUTTER
CREAM--------------------------------


   1/2 c  Sugar


   1/3 c  Water


     3    Egg yolks


     2    Sticks of sweet (unsalted)


          -butter, softened


     6 oz Sweet chocolate, melted


   1/2 c  Sugar


   1/4 c  Of water


     6 oz Sweet chocolate, grated





 To prepares the cake: Butter and flour baking sheets to accomodate six


 layers. Using a plate as a guide,  mark an 8 inch circle on baking sheets


 for each layer. While you can rotate the baking sheets, they must be


 rebuttered and floured for each layer. Preheat the oven to 375 degrees.


 Sift the flour with the salt and beat the eggs with the electric mixer and


 add the sugar gradually. Fold in the flour, taking care not to overmix.


 Divide the mixture into six portions and spread each portion on the marked


 circles. Bake for 6-8 minutes or until the eges are very lightly browned.


 Trim the edge of each circle with a knie and lift the cake onto a wire


 cooling rack. Put aside 1 circle on alightly oiled baking pan. This will be


 covered with caramel to make the top layer of the finished cake. To prepare


 the butter cream, put the sugar and water in a small heavy saucepan and


 cook until the mixture reaches 218 degrees on a candy thermometer. Add the


 syrup to the lightly beaten egg yolks and beat in the butter a little at a


 timeed cake layer. Cover the sides with butter cream. Press the grated


 chocolate against the sides of the cake. Deocrate the top of the


 caramelized layer with piped butter cream. Leave the cake to season for 6


 hours in the refrigerator before serving. Dobos Torta - Dobosh Torte


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip