DOBOZ TORTE

Ingredients
Cake Layers
4 eggs
150g caster sugar
125 g soft flour

Italian Meringue Butter cream
200g unsalted butter
100g plain chocolate
2 egg whites
125g icing sugar

Caramel
125g sugar
100ml water

Method
Prepare 5 or 6 greased rings of paper 7 inch .
Cake Whisk all ingredients together & bake on Gas Mark 5/375F/190C for 7 mins.
Butter Cream Soften the butter, melt the chocolate and when cool combine the two.
Beat egg whites until glossy then beat everything together.
Caramel Heat sugar & water together slowly to boiling point then plunge pan into bowl of water.
Trim cake.
Sandwich together with chocolate cream.
Finish with caramel.
Decorate with chocolate vermicelli, piped cream & pistachio nuts .