INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4156
Calories From Fat: 1931
Total Fat: 228.4g
Cholesterol: 1528.4mg
Sodium: 958mg
Potassium: 1359.7mg
Carbohydrates: 526.7g
Fiber: 29.1g
Sugar: 224.6g
Protein: 62.9g