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This amazing Hungarian layer cake called Dobos Torte has a fantastic buttery chocolate frosting and crazy caramel topping. Perfect for birthdays! #cake #hungary #chocolate #buttercream | cookingtheglobe.com
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Dobos Torte

Soft layers slathered with chocolate buttercream, covered with almond slices on the side, and topped with neat looking caramel slices. This Dobos Torte is a showstopper!
Cuisine Hungarian
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 1 8-inch round cake
Author CookingTheGlobe

Ingredients

For the cake layers:

  • 1 ½ cups (340g) unsalted butter, room temperature
  • 1 ½ cups (315g) sugar
  • 12 eggs, separated
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 lemon, zest only
  • 2 cups (225g) sifted all-purpose flour
  • 1 ⅓ cups (140g) almond flour

For the chocolate buttercream:

  • 4 large egg whites
  • 1 cup (210g) sugar
  • 3 sticks (340g) unsalted butter, room temperature, cut into cubes
  • 8 oz (225g) bittersweet chocolate, melted, slightly cooled

For the caramel:

  • 1 cup white sugar
  • 6 tablespoons (90g) unsalted butter, room temperature
  • cup heavy cream

For the assembling:

  • 1 cup (90g) almond slices, toasted

Instructions

  • The cake layers. Beat the butter with the half of the sugar until it turns white and fluffy.
  • Add in the egg yolks into the mixture, one by one, beating after each addition. Stir in the vanilla extract, salt, lemon zest. Set aside.
  • Beat egg whites until foamy. Gradually add the remaining sugar and beat until soft peaks form.
  • Fold the egg whites into the egg yolk mixture. Mix the sifted flour with the almond flour. Fold the flour mixture into the egg mixture.
  • Trace 6 9-inch circles on parchment. Spread the dough on each one of them. I've used about 1 cup of the dough on each circle.
  • Preheat the oven to 425 degrees F (220 C) and bake each circle for 8 minutes. Allow to cool down. Turn over and gently peel the parchment paper off. Use an 8-inch cake pan to form new flawless circles. We made the bigger circles first to make it easier to form beautiful circles later. One of these 6 circles will be used for the caramel top layer which we will cut in pieces, so you can make it slightly smaller than 8 inches (it will look better).
  • The chocolate buttercream. Mix egg whites and sugar in a heat-proof bowl placed over a saucepan of simmering water. Whisk continuously until sugar has dissolved and the mixture is warm to the touch (about 160 F or 71 C). Remove from the heat. Use a mixer to beat the mixture on high speed until stiff peaks form. Continue beating until the mixture is fluffy and cooled (about 6 minutes).
  • Add the butter gradually, beating well after the each addition, on medium-low speed. If the frosting is separated after you've added all the butter, keep beating it on medium-high speed until it comes together and is smooth (3-5 minutes more).
  • Beat in the chocolate and beat on low speed for about 2 minutes, to eliminate any air bubbles. Stir with rubber spatula, until smooth.
  • The caramel. Make sure you have all the ingredients ready because you have to act quickly. Heat the sugar in a medium saucepan over medium heat. Stir continuously with a rubber spatula. Sugar will form clumps and eventually melt as you continue to stir. Be careful not to burn.
  • Once the sugar is completely melted (into a thick brown liquid) immediately add all the butter. Stir until the butter is completely melted, for about 2-3 minutes. Remove the pan from heat and carefully drizzle in the heavy cream while stirring. Stir until caramel is smooth.
  • Butter a spatula and use it to spread the caramel over one of the cake layers which we will use on top. Butter a knife and cut layer into 8 equal pieces.
  • The assembling. Place the first cake layer on a plate and spread the chocolate buttercream on top. Repeat with all layers, finishing with the chocolate. I've used about ⅓ cup of buttercream on each layer. Use a pastry bag to draw with chocolate on the top layer. Place the caramel slices on top.
  • Frost the sides with the remaining chocolate buttercream. Use almond slices to decorate the sides of the cake.
  • Refrigerate overnight. Enjoy!

Notes

Chocolate buttercream recipe adapted from Martha Stewart's Baking Handbook. Caramel recipe adapted from the wonderful Sallys Baking Addiction.