INGREDIENTS

INSTRUCTIONS

Beat the eggs and sugar in top of double boiler and cook until thick.
Remove from fire and mix in chocolate and vanilla. Beat until cool;
then add the butter and stir until absorbed into the cream. When
entirely cold, put layers of cake together with this cream, saving
enough of it to cover the sides of the cake. The next day cover the
top with caramelized sugar. ***Carmalized Sugar Topping*** Melt 3/4
cup sugar in a small pan then add one tablespoon butter, mix until
sugar is golden, then spread with a spatula over the top of the  torte.
(It must be done quickly, otherwise the sugar will harden).  When cold,
heat a knife and make incisions in torte As you would cut  it into
pieces.  Notes: Named after a famous Hungarian Pastry Chef circa 1924.
Make a sponge cake in pans to provide 4 to 7 thin layers of cake.
Total cake height (all the layers stacked) should not exceed 3 inches.
The torte will taste better the day after it is made. It should be
kept in the refrigerator where it will keep for a week (if it lasts
that long). Posted to MC-Recipe Digest V1 #934 by Ken Vaughan
<kvaughan@ptialaska.net> on Nov 30, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3714
Calories From Fat: 2214
Total Fat: 255g
Cholesterol: 1603.6mg
Sodium: 469.4mg
Potassium: 479.6mg
Carbohydrates: 342.6g
Fiber: 8.4g
Sugar: 251.3g
Protein: 45.6g