Ah, Dobos Torte — the iconic Hungarian layered cake 🍰🇭🇺, invented by József Dobos in the late 19th century. It’s famous for its thin sponge layers, rich chocolate buttercream, and a glossy caramel top. Truly a showstopper dessert!
🍫 Dobos Torte (Hungarian Layer Cake)
Ingredients (10–12 servings)
For the sponge layers (6 layers):
- 6 large eggs, separated
- ¾ cup (150 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- ½ cup (50 g) cornstarch
- Pinch of salt
For the chocolate buttercream:
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 4 oz (115 g) dark chocolate, melted and cooled
- 2 large egg yolks
For the caramel topping:
- ½ cup (100 g) granulated sugar
- 2 tsp water
- 1 tsp lemon juice
Directions
Step 1: Make the sponge layers
- Preheat oven to 350°F / 175°C.
- Beat egg yolks with half the sugar until pale and thick.
- In a separate bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar until stiff.
- Gently fold egg whites into yolks. Sift flour and cornstarch over the mixture and fold in gently.
- Divide batter into 6 equal portions. Bake each on a greased 8-inch (20 cm) round pan for 8–10 minutes, until lightly golden. Cool completely.
Step 2: Make the chocolate buttercream
- Beat butter until fluffy.
- Gradually add sugar and egg yolks, then fold in melted chocolate. Mix until smooth.
Step 3: Assemble the cake
- Place one sponge layer on a cake plate. Spread a thin layer of chocolate buttercream.
- Repeat with remaining layers, leaving the top layer without buttercream.
- Chill assembled cake for 30 minutes to firm up.
Step 4: Make the caramel top
- In a small saucepan, combine sugar, water, and lemon juice. Heat over medium until sugar melts and turns amber brown, swirling occasionally (do not stir).
- Quickly pour caramel over the top sponge layer, spreading evenly. Let harden.
Step 5: Serve
- Chill cake at least 1 hour before slicing.
- Use a sharp knife warmed in hot water for clean slices.
Tips
- Sponge layers: Can be baked ahead and stored wrapped tightly.
- Chocolate: Use high-quality chocolate for the buttercream for best flavor.
- Caramel: Be careful — it’s extremely hot! Pour quickly and evenly.
- Optional: garnish sides with toasted almonds for decoration.
If you want, I can also give a simplified version of Dobos Torte that’s easier to make at home with fewer layers and a soft chocolate glaze instead of hard caramel — tastes almost as authentic but much less tricky.
Do you want that simplified version?
