Hungarian Walnut Torte (Dios Torta)
A Hungarian walnut torte, also known as dios torta, is a rich and easy-to-make dessert featuring a nutty sponge cake and a creamy chocolate buttercream frosting.
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Instructions
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Preheat oven to 350 F. Prepare a 10-cup tube pan or three 8-inch round pans by lightly coating with cooking spray, optionally lining bottoms with parchment.
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Beat egg yolks with sugar for 15 minutes until light. Stir in nuts, then mix in sifted flour and baking powder.
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In a separate bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into the yolk batter, then fold in the remaining egg whites and zest.
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Pour batter into prepared pans and bake for 25 minutes, or until edges begin to brown. Cool cakes in pans briefly, then invert onto a wire rack to cool completely.
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For the buttercream, cook egg yolks, confectioners' sugar, and milk in a double boiler over low heat, stirring until the mixture is thick and coats a spoon. Remove from heat.
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Combine the hot egg mixture with cooled melted chocolate and vanilla, then cool to room temperature.
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Beat softened butter with the cooled chocolate-egg mixture until light and fluffy.
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Once cakes are completely cool, frost between layers and cover the entire torte. Garnish with chocolate curls or nuts, if desired.