CHOCOLATE-COFFEE-APRICOT DOBOS TORTA
Steps:
- Preheat oven to 375 degrees. Make Batter: - separate yolk from egg-white - beat egg-whites till white peaks form - mix in sugar to egg-white foam - mix in the yolks - mix in the flour - mix in the butter (room temp), mix until batter is smooth To bake: - Butter and flour baking sheets w/ raised edges (so that batter does not spill)-you will be making about 10-12 layers - Distribute a thin layer of batter, approx 5" wide and 10-12" long on the baking sheets - bake each sheet 7-8 minutes, the layer will look golden and will be approx quarter inch thick when it is done - Remove cake layers from pans and cool - Cut them into equal rectangular sizes, 4-5" wide, 8-12" long Make the frosting: - Mix sugar and butter (room temperature) - Next mix in the eggs - Then mix in the chocolate, if you are using baking chocolate, melt it over low heat first - Finally mix in the coffee grounds Make the Caramel: - Put sugar and drop of water in non-stick pot and cook until it turns to caramel - Add butter - Remove from stove and quickly spread over one of the cake layers, put cake layer on surface which can be cleaned since the caramel will spill over the edges - use a knife to create .5-1" horizontal grooves in the caramel coating to make it easier to cut when it cools Putting It Together: - Take a layer of the cake, dip a brush in the cold cup of coffee and "paint" the top of the layer w/ the coffee - Add thin layer of apricot jam - Add layer of the frosting, same thickness as the cake layer - Put cake layer on top, repeat coffee, jam, frosting until you have used as many layers as you want, make sure you reserve enough frosting to cover the outside of the cake - Use remaining frosting to cover the cake, top, and all sides - Put the layer w/ the caramel hardened top on the top of the cake
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