Dobos Torta features thin sponge layers, rich chocolate buttercream filling, and a caramel glaze in a fan design on top. The chocolate buttercream includes uncooked egg yolks, so it’s crucial to use pasteurized eggs for safety. Alternatively, a quick chocolate buttercream recipe is provided in the notes section.
- 8 inch round cake pans (2)
- large closed star piping tip
- Piping bag
- Pastry brush
- 2/3 cup all-purpose flour
- 1/2 cup potato starch or cornstarch
- 2/3 cup granulated sugar
- 6 eggs separated and at room temperature
- 1 teaspoon lemon zest
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 16 oz. semisweet chocolate chopped
- 2 cups unsalted butter at room temperature
- 6 large egg yolks
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon fine grain sea salt
- 1 teaspoon vanilla extract
- 2/3 cup sliced almonds
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- To prepare the sponge layers for Dobos Torta, begin by sifting together the flour and potato starch, then set the mixture aside. Next, reserve two-thirds of the granulated sugar, and whisk the egg yolks with the remaining sugar until they become light and pale. The batter should leave a trail in the bowl when the beater is lifted, indicating the ribbon stage. Stir in the zest for added flavor.
- In a separate bowl, whisk the egg whites until they form soft peaks. Gradually whisk in the reserved sugar to create stiff and glossy peaks. To loosen the texture, incorporate two spoonfuls of the egg whites into the yolk mixture. Carefully fold in the sifted flour, ensuring that no streaks remain. This step may require some gentle mixing, as the texture may seem thick and unusual. Finally, fold in the remaining egg whites, being cautious not to deflate the batter and preserve the airiness.
- Preheat the oven to 425°F (218°C). Grease two 8-inch round cake pans and line them with parchment rounds or use flour-based baking spray. For consistent sponge layer thickness, divide the batter evenly into six bowls. Each pan should receive an even layer of batter using a small offset spatula or the back of a spoon.
- Bake the batter for about 5-6 minutes or until it turns golden in color. Invert the cakes onto wire racks and remove the parchment, if used. Clean the pans, re-grease them, and repeat the process twice more to create an additional four layers of sponge, resulting in a total of six layers.
By following these steps, you will have perfectly baked sponge layers, ready to be assembled into a delicious Dobos Torta.
- In a small saucepan, combine the sugar and water.
- Bring the mixture to a boil over medium heat.
- Cook the syrup until the sugar is completely melted, stirring occasionally.
- Remove the saucepan from the heat.
- Stir in the vanilla extract until well combined.
- Let the simple syrup cool completely before using it in the Dobos Torta recipe.
To create the caramel garnish:
- On a heat-proof work surface, set aside a piece of parchment paper and draw an 8″ circle using the same pan used for baking the sponge cakes.
- In a small saucepan, combine the sugar and lemon juice, stirring until the sugar resembles wet sand.
- Cook the mixture over medium-high heat, continuously watching and occasionally stirring, until it transforms into an amber caramel.
- Pour the caramel into the center of the marked circle on the parchment paper, and swiftly spread it out using a hot stainless-steel spatula. Allow it to set for a few seconds.
- Grease a large chef’s knife, then score the caramel into 8 wedges. Let it cool and set completely, then gently break it apart at the score marks.
- Place a caramel wedge at an angle on top of each rosette on the cake.
- Store the cake covered at room temperature. It can be kept for up to a week and tends to improve over time.
If you prefer not to use the buttercream recipe with uncooked egg yolks, here is an alternative recipe for Quick Chocolate Buttercream:
– 3 teaspoons instant coffee
– 3 teaspoons unsweetened cocoa powder
– 6 oz. semisweet chocolate, chopped
– 3 cups unsalted butter, softened
– 1 1/2 cups powdered sugar
1. Dissolve the instant coffee and cocoa powder in 6 tablespoons of boiling water. Pour the mixture into a small heat-proof bowl and add the chopped chocolate. Melt the chocolate over a pan of simmering water. Let it cool until thickened, but not fully set.
2. In another bowl, beat the softened butter and powdered sugar together until pale and fluffy.
3. Add the cooled and thickened chocolate to the butter mixture, and mix well until fully combined.
4. Continue beating the mixture until it becomes pale, fluffy, and thick.
5. Use this quick chocolate buttercream to fill, frost, and decorate a 6-layer Dobos Torte.
Please note that this recipe is sourced from the book “Ultimate Cake” by Barbara Maher, and you can also use your own preferred chocolate buttercream recipe as an alternative.
|1 cake (8-1/2″ dia) (1472g)|
|% Daily Value *|
|Total Fat 263g||337%|
|Saturated Fat 63.3g||316%|
|Trans Fat –g|
|Total Carbohydrate 818.1g||298%|
|Dietary Fiber 8.8g||32%|
|Total Sugars 578.5g||1157%|
|Includes –g Added Sugars||–%|
|Vitamin C 0mg||0%|
|Vitamin D 4.4mcg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|