Prepare six 9-inch cake tins for baking, cut 6 circles of waxed paper or baking parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the pan.
Set the pans aside until ready to use.Preheat the oven to 350 F.Beat the egg whites with a pinch of the salt until foamy; continue beating until stiff peaks are formed. Set aside.
Using an electric mixer, beat the egg yolks and the sugar together until lemon-colored and very thick.
Sift the flour on top of the egg yolk and sugar mixture and fold it in.
Mix a tablespoonful of beaten egg whites into the batter to lighten it, and then gently fold in the rest of the whites.
Take a prepared pan and spread one-sixth of the batter on the bottom as evenly as possible. Place it in the middle of the preheated oven.
Bake for 5 to 6 minutes or until the cake hardens and begins to turn color.
Remove from the pan with spatula, invert, and quickly but carefully tear off all the paper. Cool on cake rack. Continue this until all the layers are baked.
Meanwhile melt the chocolate with the coffee in a double boiler.
Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until fluffy.Keep the filling in the refrigerator until ready to use.
When all the layers are ready, pick the best one for the top.
Place it on a piece of baking paper and set it aside. Spread filling on the fifth layers and stack them; put the sixth layer on top.
Saving enough filling for the sixth layer plus a little extra, frost the outside of the cake and then the sixth layer.
Meanwhile, melt the sugar in a light-colored heavy skillet over low heat. Continue cooking until the caramel is smooth and quite brown.
When ready, pour it quickly over the seventh layer, spreading it evenly with a spatula.
With an oiled or buttered knife, quickly cut the caramel-topped layer into 7-8 wedges before the caramel hardens.
As soon as it dries, place the wedges on top of the cake and use the rest of the filling to frost the outside of the layers.
Pipe a design around the edge of the dobos torte. Coat the sides of the cake with silvered almonds.
Leave the cake in fridge for atleast an hour. Slice and serve.
