Dobosh Tort

12 eggs, separated
1 cup Madhur refined sugar
12 tbsp flour
2 tsp baking powder
1½ cup unsalted butter
450 gms powdered sugar
3 squares bitter chocolate, melted
3 egg yolks
3 tbsp cold, black coffee

Preheat the oven to 180ºC. Grease three 8-inch circular cake tins.
Beat the egg yolks and Madhur refined sugar until well blended. Refrigerate.
4. Sift separately the flour and the baking powder.
Beat the egg whites until stiff peaks form.
Fold alternately the flour mixture and egg whites into the egg yolk-sugar mixture, using about 1/3 each time.
Pour the batter into the prepared tins.
Bake until the cakes are light golden brown.
Let the cakes stand and cool completely.
Once cool, each cake can be sliced in half, horizontally, so that there are 6 layers of the cake.
For frosting, beat the ingredients together until smooth.
Spread frosting on each layer of the cake and stack one on top of the other. Continue frosting the top and the sides of the cake until completely covered. Leave the cake to season for 6 hours in the refrigerator before serving.