Dobos Torta (hungarian Dobos Torte)

Dobos torta, also known as Hungarian Dobos Torte, is a classic Central European layered sponge cake filled with chocolate buttercream and topped with caramel. This elegant dessert is named after its creator, Hungarian pastry chef József C. Dobos, and is a beloved treat for special occasions and holidays.

Vegetarian Dessert Central European Dobos Torta Hungarian Dessert Layered Cake Chocolate Buttercream
Dobos Torta (hungarian Dobos Torte)

Ingredients

  • 6 large eggs, separated
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 oz semisweet chocolate, chopped
  • 1 cup powdered sugar
  • 1/2 cup water

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour six 9-inch round cake pans.
  2. In a large bowl, beat the egg yolks with the granulated sugar until thick and pale. Stir in the vanilla extract.
  3. In a separate bowl, beat the egg whites with salt until stiff peaks form. Gently fold the egg whites into the yolk mixture. Gradually fold in the flour until just combined.
  4. Divide the batter evenly among the prepared cake pans. Bake for 8-10 minutes or until the cakes are lightly golden and spring back when touched.
  5. While the cakes are cooling, prepare the chocolate buttercream. In a heatproof bowl set over a pot of simmering water, melt the chocolate, then let it cool to room temperature. In a separate bowl, beat the butter and powdered sugar until light and fluffy. Gradually beat in the cooled melted chocolate until smooth.
  6. To make the caramel topping, heat the granulated sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Increase the heat and boil without stirring until the mixture turns a deep amber color. Remove from heat and immediately pour the caramel over the top of one of the cake layers, spreading it quickly with a spatula. Repeat with the remaining layers.
  7. Assemble the cake by spreading the chocolate buttercream between each layer, then frost the top and sides of the cake with the remaining buttercream.
  8. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Cooking & Preparation

Preparation time:
45 minutes
Cooking time:
10 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
4g
Fat
18g

Supplies

6 round cake pans Mixer Heatproof bowl Saucepan Spatula

Tools

Oven Refrigerator

Serving suggestions

Serve slices of Dobos torta with a dollop of whipped cream and a sprinkle of cocoa powder.

Tips & tricks

For best results, make sure the caramel topping is spread quickly as it sets fast once removed from the heat.

Cost

$15