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Olga Hern
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12 eggs, separated
10 T. sugar
1 12-oz. pkg. semisweet chocolate bits, melted
1 t. baking powder
1 1/2 c. ground nuts
3-4 T. flour

1 1/2 sticks margarine
2 squares chocolate, melted
1 c. powdered sugar
1/2 t. instant coffee
(2 egg yolks which have been reserved)

Out of the 12 separated eggs, reserve 2 egg yolks for the frosting; beat the 12 egg whites and put into the refrigerator. Cream together: 10 egg yolks, sugar, melted chocolate bits, baking powder, nuts and flour. Fold in stiffly beaten egg whites. Pour batter into 10" greased and floured tube pan (or ungreased 10" tube pan with removable rim). Bake at 350° for 45 minutes. When cake is done, remove pan from the oven and cool upside down.

Filling and Frosting: Cream together: margarine, chocolate squares, powdered sugar
and instant coffee. The instant coffee should be in paste form; to do this, add just enough hot water so that it forms a paste and is not loose. Lastly, add 2 reserved egg yolks. After cake has cooled thoroughly, cut in half horizontally. Spread creamed mixture on one half, place other half on top. Spread remaining creamed mixture on sides and top of cake.

This is a true Hungarian torte and delicious!