Hungarian Dobosh Torte (Dobos Torta)
A Hungarian Dobosh torte consists of seven sponge cake layers, each filled with chocolate buttercream and finished with a distinct caramel topping.
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Instructions
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Preheat oven to 350 F.
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Cream 8 oz butter and 1 cup sugar until fluffy.
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Beat in 4 eggs, then flour and vanilla until smooth.
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Weigh the batter (subtracting bowl weight) and divide by 7 for equal portions.
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Lightly coat 7 (9-inch) round pans, or reuse fewer pans as needed.
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Bake each layer for 7 minutes until edges are lightly browned.
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Invert baked layers onto a cooling rack; repeat for all batter.
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Melt and cool semisweet and unsweetened chocolates.
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Beat 1 lb butter for 2 min on low, 3 min on medium, then 5 min on high.
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Whisk 5 egg whites and 1 cup sugar in a double boiler to 120 F.
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Whip the egg white mixture until stiff peaks form.
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Fold cooled chocolate into the whipped butter.
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Gently fold whipped egg whites into the chocolate-butter mixture.
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Refrigerate filling until needed.
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Place one cake layer on a cooling rack over a pan.
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Combine 2/3 cup sugar and 1/3 cup water in a heavy saucepan.
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Cook without stirring until sugar dissolves, boils, and darkens; swirl pan until caramel is golden brown.
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Immediately pour caramel evenly over the cake layer.
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Before hardening, use a buttered knife to mark the glaze into 16 wedges without cutting through.
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Place a cake layer on a serving plate or in a 9-inch springform pan, then spread with 1/8-inch of filling.
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Repeat layering with remaining cake and filling, finishing with the glazed layer.
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Cover cake sides with remaining filling; optionally sprinkle with ground nuts.
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Refrigerate until serving, then slice along marked caramel lines.