Our Hungarian relatives made this dessert for me on my twelfth birthday, and I will never forget the layers upon layers of cake interspersed with the creamy chocolate filling.

• 7 or 8 eggs, separated
• 1 cup sugar
• 1 cup flour
• 1 tsp. vanilla

Cream egg yolks with sugar until fluffy. Add flour gradually with the vanilla. Fold in stiffly beaten whites. Grease a cookie sheet and lines with greased wax paper. Pour dough on sheet and bake about 15 to 20 minutes at 350ºF. When done, turn out onto a towel sprinkled with sugar. Peel paper from the cake. Let cool, then cut into four equal oblong slices, then again to make 8 layers.

For Filling:

• 1 stick butter
• 2/3 cup sugar
• 1 pkg. chocolate bits, melted
• 1 whole egg
• Vanilla
• Whipping cream

Cream sugar and butter until smooth. Add chocolate, egg and a few drops of vanilla. While beating, add the whipping cream slowly until the mixture is the right consistency for filling and spreading.

Spread thinly between the layers and on the outside of the torte.