Attached are scans of some pages from my family's cookbook, but am retyping the ingredients and directions (and adding any extra notes) along with the appropriate steps. Original directions in italics. While this collection was compiled in 1999, this particular cake recipe has been used for generations.
Fun fact: The Dobos Torte was created by Jozsef Dobos in 1884. The most traditional version is topped with a caramel layer, but that isn't how my family rolls.
9 eggs, separated (That is not a typo...it is really 9 eggs)
1 scant cup of vanilla sugar*
1 1/2 cup + 1 tablespoon flour
Ingredients: Chocolate Cream Filling
6 oz semisweet chocolate or 3 tbsp cocoa powder
1 cup sweet butter
1 lb sifted confectioner's sugar
1 egg white
Materials and Tools
Cake pans (at least two)
Mixer or whisk
Small bowls for separating eggs (recommended)
Step 1: Prepare Your Pans
Prepare 9-inch cake tins for baking: cut 7 circles of waxed paper, brown paper, or parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the paper in it and grease that as well. Set pans aside until ready to use. Preheat oven to 400o.
Step 2: Separate Your Eggs
The egg whites will be whipped, so absolutely no yellow can be included. This is why I strongly recommend separating eggs one at a time between two small bowls. Once you have successful separation, the white goes in the whites bowl and the yolk in the yolk bowl.
Considering how many eggs are involved, the little added time may save you from wasting several eggs!
Step 3: Beat It
Beat egg whites with a pinch of salt until foamy; continue beating until stiff peaks are formed. Set aside...for now.
Step 4: Batter Up
Step 5: Measure Out Batter and Bake
* One seventh isn't really an easy thing to judge...and the amount of batter can vary a little based on the fluffiness of the eggs. Finding any consistent measure will be fine. I used an ice cream scoop and filled it two and a half times for each layer. you may end up +/- one layer from the expectation.
My grandmother said that another way to measure is to bake the layers on an upside down cake pan, so that the batter perfectly covered the "top" without dripping over the edge. I'm not going to try that.
Step 6: Chocolate Cream Filling
Cream butter and egg white - add sugar. Moisten cocoa with water until it forms a paste and add to mixture. Beat until fluffy.