As Healthy As Can Be!

Dobos Torte Recipe

Dobos Torte is one of the most exquisite treats eggs and flour can make. Divine tasting buttery chocolate layers with caramelized sugar top. It’s a godess!

Dobos-torte-2-SunCakeMom

Dobos torte is not a dessert for every weekend. It takes some time and a bit of practice in the kitchen to be praised for successfully accomplishing it. So if we feel brave enough then have a go with it.

There is an interesting story behind Dobos Cake.

It is named after a well-respected Hungarian pastry chef, Jozsef Dobos. His aim was to create a cake that had a longer shelf life than other pastries in the age of limited cooling techniques. He presented his spectacular cake in 1885 to King Franz Joseph and Queen Elisabeth. It was a huge success and its recipe a great secret. The cakes were made only in his kitchen in Hungary and distributed in ice filled carts all across Europe.

The chocolate buttercream unknown at the time and invented by him were the main ingredient of the cake with the caramel top designed to prevent the cake from drying out. At the end of his career he donated the secret recipe to the Pastry and Honey-Makers Guild thus making it available for us mortals too.

It is not the easiest cake to prepare but honestly, it is not as difficult as it seems like given that we are all familiar with most of the steps required.

This cake won’t fit into anyone diet plan for sure except if we are on a on sugar diet. However, the top could be tossed off and the sugar in the recipe could be substituted with honey, agave or any other sugar substitute and there we have it: Sugar free Dobos Torte.

Dobos-torte-1-SunCakeMom

Kitchen utensils:

  • 220mm / 8.6″Round cake tins
  • Baking paper
  • Egg beater or mixer
  • 2 medium size mixing bowls
  • 1 small size microwave safe mixing bowl
  • Wooden spoon

Ingredients:

As the Dobos Cake is being a fairly picky dessert to make it is recommended to go by the metric measurement values

Pastry:

  • 4 tablespoon / 50g Butter (unsalted)
  • ⅞ cup / 100g Flour
  • 1 tablespoon Baking powder
  • 6 Eggs (large separated)
  • ⅓ cup / 60g Sugar

Chocolate cream:

  • 8.8 oz / 250g Chocolate
  • 1 tablespoon Cocoa powder (unsweetened) (optional)
  • 18 tablespoon / 250g Butter (unsalted)
  • 4 Eggs
  • ½ cup / 100g Sugar

Topping:

  • ½ cup / 100g Sugar
  • 4 tablespoon Water
  • 12 Half walnuts (decoration)
  • 4 oz / 100g Shredded walnuts or any other nuts of choice to decorate the outside of the cake

How to make:

Pastry:

  1. Prepare six cake trays for baking.
  2. Cut 220mm / 8.6″ circles out of baking paper to fit at the bottom of the trays.
  3. Preheat oven to 356°F / 180°C.
  4. Measure flour and mix it with the baking powder.
  5. When we make layers try to bake two at a time or more if the oven is capable of that.
  6. Separate eggs and put them into two medium size mixing bowls.
  7. Put half of the sugar with the egg whites and the other half with the yolks.
  8. Beat the egg whites until stiff peaks are formed.
  9. Separately mix yolks with sugar and beat it until we get a light yellow color.Dobos-torte-process
  10. Sift the flour on top of the egg yolk and fold it in carefully.
  11. Slowly mix in the egg whites adding just a couple of spoonful at a time.
  12. Handle the batter gently until it is evenly blended.Dobos-torte-process-2-SunCakeMom
  13. Divide the batter into 6 and create as even Ø7.5″ /  Ø19cm layers as possible. Dobos-torte-process-4-SunCakeMom
  14. Put layers into the oven and bake them for 10-15 minutes.
  15. Take them out as soon as we see the edges are light brown.Dobos-torte-process-5-SunCakeMom
  16. Don’t overbake them as too hard pastry would break.
  17. Save the best layer and put it aside for the top caramel layer. We may put a plate on top of it to stop it from deforming.

Cream filling:

  1. Break the chocolate into pieces and put it in a small microwave safe bowl.
  2. Optionally put some extra cocoa powder into it to make it taste more intense.
  3. Put the bowl into the microwave on 200W for 1.5 minutes three times. Take out each time to stir melted chocolate.
  4. Then set aside to cool a bit.
  5. Dice butter and beat it for at least 10 minutes until we’ll get creamy and light consistency of it. Fluffier is better.Dobos-torte-process-7-SunCakeMom
  6. In the meantime put eggs and sugar into a double boilerDobos-torte-process-8-SunCakeMom and beat the eggs in medium heat until it is warm and soft peaks form.Dobos-torte-process-9-SunCakeMom
  7. Take it off the heat and keep beating until it cools down.Dobos-torte-process-12-SunCakeMom
  8. Mix melted chocolate with the fluffy butterDobos-torte-process-13-SunCakeMom then fold in the beaten eggs carefully.Dobos-torte-process-15-SunCakeMom
  9. Put the cream in the fridge until ready to use.

The caramel glaze:

  1. This is the trickiest part of the whole cake. We need to prepare all the things needed beforehand in reaching distance as we have to work as fast as possible. Prepare and check everything we will need:
  2. A sharp knife, butter and the top layer of the cake. (Put aside the best layer to use it for the top.)
  3. Place 1 cake layer on a cake rack or baking paper that we want to pour the caramel on.
  4. Pour 100g sugar and 4 tbs water in a heavy saucepan.
  5. Put it on the hob and without stirring, cook until sugar dissolves, comes to a boil and the color starts darkening. It is important not to stir it otherwise it is going to crystallize. Instead of stirring swirl the pan and continue to boil until caramel becomes a golden brown.Dobos-torte-process-30-SunCakeMom
  6. As soon as golden brown act fast,Dobos-torte-process-36-SunCakeMom pour caramel over the cake layer.Dobos-torte-process-38-SunCakeMom Mark the caramel as fast as possible with a buttered knife.Dobos-torte-process-39-SunCakeMom Keep buttering the knife between the cuts. The easiest is to cut the glaze into 16 wedges. As we don’t have to estimate where to cut. Half, quarter, eighth, sixteenth…
  7. We have to finish before the glaze hardens. Be really careful with the hot caramel. Don’t touch or try to taste it. It would burn the skin badly. When the caramel is hot we can mark it first then go over it again to cut it properly later.Dobos-torte-process-31-SunCakeMom It is a delicate job as the glaze could break easily.

How to assemble the cake?

  1. Place the first layer on the cake serving plate as this will make it easier to move it later.
  2. Divide cream into 6 evenly.
  3. Spread filling on the first four layers and stack them.Dobos-torte-process-17-SunCakeMom
  4. Put the fifth layer on top. Now we only have 2 portions of the chocolate cream.
  5. Spread half of it on top of the layer then cut the cake into a proper circle shape.Dobos-torte-process-22-SunCakeMom Cover the outside of the cake with the other half.Dobos-torte-process-25-SunCakeMom
  6. Throw the shredded nuts outside the cake as decoration. It will stick into the cream as it is still soft.Dobos-torte-process-27-SunCakeMom
  7. Place 16 half walnuts on top of the cake around the edge. This is where the caramel glaze slices are going to lean on.
  8. Cut the glaze properly and place it on top of the cake.Dobos-torte-process-33-SunCakeMom
  9. Put a walnut in the middle as a final step.
  10. Keep it in a cool place until it is being served.

Enjoy! Cherish! Love!Dobos-torte-3-SunCakeMom

Dobos Torte

Dobos Torte is one of the most exquisite treats eggs and flour can make. Divine tasting buttery chocolate layers with caramelized sugar top. It's a godess!

Course: Dessert
Servings: 16
Author: Edi Baker - SunCakeMom
Ingredients
Kitchen utensils:
  • 220 mm / 8.6"Round cake tins
  • Baking paper
  • Egg beater or mixer
  • 2 medium size mixing bowls
  • 1 small size microwave safe mixing bowl
  • Wooden spoon
Pastry:
  • 4 tablespoon / 50g Butter unsalted
  • cup / 100g Flour
  • 1 tablespoon Baking powder
  • 6 Eggs large separated
  • cup / 60g Sugar
Chocolate cream:
  • 8.8 oz / 250g Chocolate
  • 1 tablespoon Cocoa powder unsweetened (optional)
  • 18 tablespoon / 250g Butter unsalted
  • 4 Eggs
  • ½ cup / 100g Sugar
Topping:
  • ½ cup / 100g Sugar
  • 4 tablespoon Water
  • 12 Half walnuts decoration
  • 4 oz / 100g Shredded walnuts or any other nuts of choice to decorate the outside of the cake
Instructions
Pastry:
  1. Prepare six cake trays for baking.
  2. Cut 220mm / 8.6" circles out of baking paper to fit at the bottom of the trays.
  3. Preheat oven to 356°F / 180°C.
  4. Measure flour and mix it with the baking powder.
  5. When we make layers try to bake two at a time or more if the oven is capable of that.

  6. Separate eggs and put them into two medium size mixing bowls.
  7. Put half of the sugar with the egg whites and the other half with the yolks.
  8. Beat the egg whites until stiff peaks are formed.
  9. Separately mix yolks with sugar and beat it until we get a light yellow color.

  10. Sift the flour on top of the egg yolk and fold it in carefully.
  11. Slowly mix in the egg whites adding just a couple of spoonful at a time.
  12. Handle the batter gently until it is evenly blended.

  13. Divide the batter into 6 and create as even Ø7.5" / Ø19cm layers as possible.
  14. Put layers into the oven and bake them for 10-15 minutes.
  15. Take them out as soon as we see the edges are light brown.

  16. Don’t overbake them as too hard pastry would break.
  17. Save the best layer and put it aside for the top caramel layer. We may put a plate on top of it to stop it from deforming.

Cream filling:
  1. Break the chocolate into pieces and put it in a small microwave safe bowl.
  2. Optionally put some extra cocoa powder into it to make it taste more intense.
  3. Put the bowl into the microwave on 200W for 1.5 minutes three times. Take out each time to stir melted chocolate.
  4. Then set aside to cool a bit.
  5. Dice butter and beat it for at least 10 minutes until we’ll get creamy and light consistency of it. Fluffier is better.

  6. In the meantime put eggs and sugar into a double boiler and beat the eggs in medium heat until it is warm and soft peaks form.

  7. Take it off the heat and keep beating until it cools down.

  8. Mix melted chocolate with the fluffy butter then fold in the beaten eggs carefully.

  9. Put the cream in the fridge until ready to use.
The caramel glaze:
  1. This is the trickiest part of the whole cake. We need to prepare all the things needed beforehand in reaching distance as we have to work as fast as possible. Prepare and check everything we will need:

  2. A sharp knife, butter and the top layer of the cake. (Put aside the best layer to use it for the top.)
  3. Place 1 cake layer on a cake rack or baking paper that we want to pour the caramel on.

  4. Pour 100g sugar and 4 tbs water in a heavy saucepan.
  5. Put it on the hob and without stirring, cook until sugar dissolves, comes to a boil and the color starts darkening. It is important not to stir it otherwise it is going to crystallize. Instead of stirring swirl the pan and continue to boil until caramel becomes a golden brown.

  6. As soon as golden brown act fast, pour caramel over the cake layer. Mark the caramel as fast as we can with a buttered knife. Keep buttering the knife between the cuts. The easiest is to cut the glaze into 16 wedges. As we don’t have to estimate where to cut. Half, quarter, eighth, sixteenth…

  7. We have to finish before the glaze hardens. Be really careful with the hot caramel. Don’t touch or try to taste it. It would burn us badly. When the caramel is hot we can mark it first then go over it again to cut it properly later. It is a delicate job as the glaze could break easily.

  8. How to assemble the cake?
  9. Place the first layer on the cake serving plate as this will make it easier to move it later.
  10. Divide cream into 6 evenly.
  11. Spread filling on the first four layers and stack them

  12. Put the fifth layer on top. Now we only have 2 portions of the chocolate cream.

  13. Spread half of it on top of the layer then cut the cake into a proper circle shape. Cover the outside of the cake with the other half.

  14. Throw the shredded nuts outside the cake as decoration. It will stick into the cream as it is still soft.

  15. Place 16 half walnuts on top of the cake around the edge. This is where the caramel glaze slices are going to lean on.
  16. Cut the glaze properly and place it on top of the cake.

  17. Put a walnut in the middle as a final step.
  18. Keep it in a cool place until it is being served.
Recipe Notes

Enjoy! Cherish! Love!

Save

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.


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