| 1 | To prepares the cake: butter and flour baking sheets to accomodate six layers. |
| 2 | Using a plate as a guide, mark an 8 inch circle on baking sheets for each layer. |
| 3 | While you can rotate the baking sheets, they must be rebuttered and floured for each layer. |
| 4 | Preheat the oven to 375 degrees. |
| 5 | Sift the flour with the salt and beat the eggs with the electric mixer and add the sugar gradually. |
| 6 | Fold in the flour, taking care not to overmix. |
| 7 | Divide the mixture into six portions and spread each portion on the marked circles. |
| 8 | Bake for 6-8 minutes or until the eges are very lightly browned. |
| 9 | Trim the edge of each circle with a knie and lift the cake onto a wire cooling rack. |
| 10 | Put aside 1 circle on alightly oiled baking pan. |
| 11 | This will be covered with caramel to make the top layer of the finished cake. |
| 12 | 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. |
| 13 | Add the syrup to the lightly beaten egg yolks and beat in the butter a little at a timeed cake layer. |
| 14 | Cover the sides with butter cream. |
| 15 | Press the grated chocolate against the sides of the cake. |
| 16 | Deocrate the top of the caramelized layer with piped butter cream. |
| 17 | Leave the cake to season for 6 hours in the refrigerator before serving. |
| 18 | Dobos torta - dobosh tort |
