Instructions: Cut out six 8 inch circles of white paper. Place in six 8 inch layer cake pans. If only 3 pans are available, use each pan twice. Grease the paper.

Beat the 6 egg yolks and the super-fine sugar until light and thick. Sift the cake flour and salt over the mixture and fold in lightly. Beat the 6 egg whites until stiff but not dry, and fold into the mixture. Spread the batter evenly over the papers in the pans and bake at 375 F. for about 8 minutes, until a delicate brown. Invert on racks, remove the papers, and cool. This makes 6 thin layers.

Place the chocolate bits and water in the upper part of a double boiler over boiling water until the chocolate is melted. Beat the un-separated eggs and sugar until light and thick. Add to the chocolate and stir until as smooth and thick as a cream sauce. Remove from the heat, add butter and vanilla, and beat until blended. Chill about 15 minutes, until stiff enough to spread. Spread between the layers, but not over the top or sides of the cake. Cover, if desired, with a caramel glaze made by melting 1/2 cup sugar until light brown.

Pour over the cake as soon as the sugar melts, and immediately, before it can harden, cut through it with a sharp knife into 12 wedges. If preferred, Chocolate Frosting may be used in place of the glaze. Set the cake in the fridge for 24 hours before serving.

Serves 12.

Spike does not know what "dobos" means, but this dessert appears to be quite marvelous! I believe one could make the meringues as stated above, and then
fill this with any creamy concoction. Blackberry curd comes to mind. It could be topped with whipped cream.

We recommend whipping the cream (chilled whipping cream, chilled beaters, chilled bowl) until quite thick and then adding a small bit of powdered sugar before the final beating into soft peaks. Granulated sugar added to whipped cream seems to liquefy, and thin the cream excessively.

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