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3/4 cup flour
1/8 teaspoon salt
5 eggs, separated (room temperature)
3/4 cups granulated sugar
Chocolate Cream Filling:
2-1/4 cups butter, softened (2 sticks)
1 cup granulated sugar
3 egg yolks
200 grams chocolate
2 tablespoons warm water
1/2 cup sugar
1/4 cup water
You will need 2 22/20cm springform cake pans to bake thin layers of cakes, or you can cut 20cm rounds of wax paper and change it every time.
Brush and flour cake pans every time you bake new layers of the cake.
Sift flour, whip whites and add slowly the sugar. Add by hand with the whisker one by one the egg yolks. Add very gently the flour, being careful not to break the whites.
Preheat oven to 375°F.
Divide the dough into 6 portions; spread in thin layers each time. Bake (if you can all 6 together on a baking sheet (with the marked papers) for 8-12 minutes.
Take out the baked layers and put carefully on a rack to cool. The nicest layer put aside to be covered with the Caramel Glaze.
In the microwave, melt the chocolate with 2 tbsp. water. Mix well and cool, but it should be still soft enough to be able to pour into the cream.
Cream butter with sugar until very foamy. Add egg yolks continue to beat until all is well blended. Add the cool chocolate and beat until everything is well blended. Keep in refrigerator until you finish with the Caramel Glaze.
Before you start, prepare an buttered knife.
Put sugar + water into a small heavy saucepan. (Or, if you know how you can do it in a microwave. Bring to a boil without stirring until mixture begins to darken in colour. Swirl the pan; continue to boil until the caramel becomes golden brown.
Then pour it on the layer you put aside with a buttered knife. Quickly mark still with buttered knife 12 equal wedges, Cutting nearly but not quite through to the bottom of the glaze. This layer will be the top of the cake. Do not touch the top. It will be too hot. Cool completely.
Assembling The Torte:
Place a cake layer on a serving plate and with a palette knife, spread chocolate filling over it to a thickness of 1/8". Top with another layer and continue the same with all the rest of the layers. On top of all, put the Caramel Glaze. Use the rest of the chocolate cream to cover the sides of the cake, smoothing it on with a spatula, and refrigerate.
To serve, slice along the lines marked in the glaze.
Posted by Rina Perry
Nutritional Info Per Serving: N/A