---------- Recipe via Meal-Master (tm) v8.05
       Title: Dobosh Torte
  Categories: Cakes, Chocolate
       Yield: 1 servings
       6    Eggs; separated
     3/4 c  Cake flour; sifted twice
   1 1/2 c  Confectioners' sugar; sifted
       1 ts Baking powder
            -----chocolate butte
       1 c  Sugar
     1/3 c  Water
     1/4 ts Cream of tartar
       4    Egg yolks
   1 1/2 c  Sweet butter; softened
       6 oz Semi-sweet chocolate morsels
       4 tb Strong coffee
     1/2 ts 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.