Classic Hungarian Dobos Torte Recipe
The Dobos Torte, a traditional Hungarian dessert, is a layered sponge cake filled with rich chocolate buttercream and topped with caramel shards. Invented by Jozsef Dobos in 1885, this cake remains a beloved classic. This recipe guides you through creating the delicate layers, the smooth buttercream, and the decorative caramel, resulting in an elegant dessert that is perfect for special occasions.
Equipment
- 40cm x 28cm baking tray
- Baking parchment
- Mixing bowls
- Large metal spoon
- Cooling rack
- Freestanding electric mixer
- Heavy-based pan
- Pastry brush
- Sugar thermometer
- Cake card
- Silicone mat
Ingredients
For the Sponge Cake:
- 6 large eggs separated
- 150 g icing sugar sifted
- 1 teaspoon vanilla extract
- 130 g plain flour sifted
- Grated zest of 1 orange
For the Chocolate Buttercream:
- 120 g dark chocolate 70% cocoa solids, finely chopped
- 5 egg yolks
- 150 g caster sugar
- 3 tablespoons water
- 225 g unsalted butter cut into 2.5cm cubes
- A few drops of orange oil
- A pinch of salt
To Decorate:
- 15 hazelnuts toasted and chopped
- 150 g caster sugar
- 3 tablespoons water
Instructions
Prepare the Sponge Cake:
- Preheat the oven to 180°C/Gas Mark 4.
- Grease a 40cm x 28cm baking tray and line it with baking parchment.
- Using an electric mixer, whisk the egg yolks with half the icing sugar and the vanilla extract until thick and pale.
- In a separate bowl, whisk the egg whites with the remaining icing sugar until they form stiff peaks.
- Using a large metal spoon, gently fold a third of the meringue into the egg yolk mixture.
- Then, fold in a third of the sifted flour.
- Repeat this process until all the egg whites and flour are incorporated, taking care not to overmix and lose volume.
- Gently fold in the grated orange zest.
- Transfer the batter to the prepared baking tray and level the surface with a palette knife.
- Bake for 5–7 minutes; the cake should have minimal color and feel dry to the touch but not firm or crisp.
- Quickly transfer it to a cooling rack, running a knife around the edges first to loosen it.
Prepare the Chocolate Buttercream:
- Melt the dark chocolate in a microwave or over a pan of simmering water, ensuring the water doesn’t touch the base of the bowl.
- Using a freestanding electric mixer, whisk the egg yolks on low speed.
- In a heavy-based pan, combine the caster sugar and water, stirring until the sugar dissolves.
- Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
- Bring the mixture to a boil over high heat and cook without stirring until it reaches 118°C (soft-ball stage) on a sugar thermometer.
- Slowly pour the sugar syrup onto the egg yolks while mixing on low speed.
- Increase the speed to medium and continue whisking until the mixture is pale, fluffy, and slightly warm.
- Gradually add the cubed butter, whisking well after each addition.
- Once the butter is fully incorporated, remove the bowl from the mixer and fold in the melted chocolate, orange oil, and a pinch of salt.
Assemble the Dobos Torte:
- Cut the cooled sponge cake into 6 equal strips.
- Place the first strip on a cake card and spread a layer of chocolate buttercream on top, making sure it’s as thick as the sponge layer.
- Place the next strip on top and repeat the process until all the sponge layers are used.
- Cover the top and sides of the assembled cake with the remaining buttercream, applying a thicker layer on the sides.
- Press the chopped toasted hazelnuts onto the sides of the cake to cover.
- Place the cake in the fridge to firm up while you prepare the caramel decorations.
Prepare the Caramel Decorations:
- Line a baking sheet with a silicone mat.
- In a heavy-based pan, combine the caster sugar and water, stirring well.
- Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
- Bring the mixture to a boil over high heat and cook without stirring until it turns into a golden caramel.
- Immediately spoon the caramel onto the silicone mat in irregular shapes.
- Allow the caramel to cool and harden.
Decorate the Cake:
- Remove the cake from the fridge.
- Carefully place the caramel shapes on top of the cake for decoration.
Serving Suggestion:
- Serve the Dobos Torte chilled or at room temperature with a cup of strong coffee or tea.
Notes / Tips / Wine Advice:
Pair with a sweet dessert wine like Tokaji or a rich red wine like Pinot Noir.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 28 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.4 mg
