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1. Half-way up side of one cake layer, all the way round, insert toothpicks. Using these as a guide, with long, sharp knife, carefully split the layer. Split remaining 3 layers to make 8 thin layers in all. (The 'Dobos Tort'e may have 7 or 8 layers, as desired.)
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2. Beat butter until fluffy; add icing sugar, gradually, then egg yolks, one at a time, beating until very fluffy. Melt the chocolate over hot, not boiling, water and cool well before blending into butter mixture.
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3. Place round the edges of the cake plate, 4 strips of waxed paper, slightly overlapping; set 1 cake layer on top. Cover generously with butter mixture; place another layer on top and repeat until all but one layer has been used.
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4. For caramel, in small saucepan, combine granulated sugar, water and cream of tartar. Bring the mixture to the boil, stirring, then cook, uncovered, just until golden, no longer. Stir syrup until bubbles are gone; then pour over top of last layer.
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5. Working quickly, spread caramel, then before it hardens, using a well-buttered silver knife, mark top into 12 wedges deep enough (going over several times) to make cutting easier later. Place this layer on top of others and ice side of cake.
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6. Refrigerate the torte until serving the next day or several days later. To serve, remove waxed paper from under the cake (cake plate is still clean) and, with sharp knife, "saw" through markings. (If wedges are too firm, let stand at room temperature for 15 minutes.)
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