Ukrainian Kyivsky Torte

READY IN: 1hr 5mins
YIELD: 1 cake




  • Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
  • Beat until lemon colored, light and fluffy.
  • Fold in the bread crumbs and the nuts.
  • Beat the 12 egg whites until stiff.
  • Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
  • Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
  • Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
  • Bake in a 325 F.
  • oven for about 30--35 minutes.
  • Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
  • Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
  • Fill and frost the cake with the filling.
  • If you wish more layers cut each cake in half and fill so that you will have 4 layers.
  • FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
  • In a separate bowl-- Beat the 5 egg yolks until light and set aside.
  • Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
  • Add the flour mixture to the whipped egg yolks and mix well.
  • Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
  • When mixture has thickened set it aside to COOL.
  • Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.