Dobos Torte (from Slovenia)

Dobos Torte is one of the most important Hungarian desserts, made from layers of sponge cake held together with chocolate buttercream. The top is coated with a caramel glaze that creates a beautiful crust, and the edges are famously decorated with nuts.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 8 pieces Egg, fresh

  • 160 g Sugar, white

  • 200 g Wheat flour, white, multi-purpose

Caramel

  • 260 g Sugar, white

  • 20 g Butter, unsalted

Cream

  • 9 pieces Egg, egg yolk, fresh

  • 280 g Sugar, white

  • 70 g Water

  • 280 g Butter, unsalted

  • 225 g chocolate, dark

  • 1 bag Sugar, white

  • pieces Water

  • pieces Sugar, white

  • 100 g Nuts, hazelnuts

Steps

  1. Sponge Cake: Separate the egg yolks and whites into two bowls. Add half of the sugar to the yolks and beat until frothy. Gradually add the remaining sugar to the egg whites while mixing and beat until stiff peaks form. Gradually fold the egg whites into the yolks. Sift the flour into the mixture and gently fold it in. Divide the batter evenly into 7 baking pans. Bake the sponge cakes at 180 degrees Celsius for 11 minutes.

  2. Cream: Combine water and sugar in a saucepan and cook until the sugar syrup reaches 121 degrees Celsius. Break the chocolate into pieces and melt it over a double boiler.

  3. Place the egg yolks in a mixer and start beating at low speed. When the sugar syrup reaches 121 degrees Celsius, slowly pour it into the egg yolks, being careful not to curdle them. Increase the mixing speed and continue beating until the yolks cool to room temperature and become frothy. Gradually add the butter and mix until smooth. Finally, add the melted chocolate, making sure it is not too hot.

  4. Caramel: Caramelize the sugar and add butter at the end, mixing well. Pour the caramel over one sponge cake and cut it into 12 cake pieces (the caramel should set enough to not be runny but still soft enough to cut).

  5. Syrup and Roasted Hazelnuts: Prepare a sugar syrup from water and sugar. Roast the hazelnuts at 170 degrees Celsius for 10 minutes, then peel them and return them to the oven until they turn golden brown.

  6. Assembling the Cake: Place one baked sponge cake on a cake stand and soak it with sugar syrup, then spread a thin layer of cream on top. Repeat the process with all the sponge cakes (except the caramel one). Cover the top and sides of the cake with the remaining cream. Decorate the cake with 12 rosettes (kisses) and carefully cover them with the caramel sponge cake. Add crushed roasted hazelnuts to the sides.

Nutrition Information (Per 100g)

  • Calories: 378.43 kcal
  • Fat: 19.89 g
    • Saturated Fat: 9.73 g
  • Carbohydrates: 43.45 g
    • Sugars: 34.8 g
  • Protein: 5.71 g
  • Fiber: 1.21 g