Dobos torte is a Hungarian pastry classic of thin sponge layers, chocolate buttercream, and a dramatic crisp caramel crown.
The sponge is baked in six slim rounds, stacked with smooth buttercream, and finished with hand-cut caramel wedges.
Prepare every caramel tool before cooking the sugar because the top must be marked and cut while still pliable.
Serving Suggestions
Serve thin slices with unsweetened coffee or tea after allowing the cake to lose its refrigerator chill.
Recipe Notes
Cover and refrigerate for up to four days; keep moisture away from the caramel top.
Hungarian Dobos Torte
Classic Hungarian layer cake with thin golden sponge, chocolate buttercream, and crisp caramel wedges.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula
- Candy thermometer
- Serrated knife
Ingredients
Sponge Layers
- 8 large eggs separated
- 1 1/2 cups granulated sugar divided
- 1 1/2 cups cake flour sifted
- 6 tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Chocolate Buttercream
- 4 large eggs
- 1 cup granulated sugar
- 8 oz dark chocolate finely chopped
- 1 1/2 cups unsalted butter softened
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Caramel Top
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
- 1 tbsp unsalted butter for the knife and surface
Instructions
Bake Thin Sponge Layers:
- Heat the oven to 375 F. Line the bottoms of the cake pans with parchment and prepare six clean parchment rounds for the layers.
- Beat the egg yolks with 1 cup sugar and vanilla until thick. In a clean bowl, beat the whites with salt, gradually adding the remaining 1/2 cup sugar to soft glossy peaks.
- Fold the whites into the yolks in three additions, then fold in the flour and melted butter. Spread one-sixth of the batter in a prepared pan or on a marked parchment round.
- Bake each thin layer for 7 to 9 minutes until pale golden. Cool flat and peel away the parchment. Repeat to make six layers.
Make the Buttercream:
- Whisk the eggs and sugar in a heatproof bowl over barely simmering water until the mixture reaches 160 F and thickens. Beat off heat until cool.
- Melt the chocolate and cool until barely warm. Beat the butter until smooth, then gradually beat in the egg mixture, chocolate, cocoa, and vanilla.
Assemble and Caramelize:
- Reserve the neatest sponge layer for the top. Sandwich the other five layers with thin, even buttercream, then coat the sides and chill for 30 minutes.
- Place the reserved layer on a buttered surface. Cook the sugar, water, and lemon juice without stirring until deep amber, then pour it over the layer and spread quickly.
- While the caramel is still pliable, use a buttered knife to mark and cut 12 wedges. Cool completely, then arrange the wedges in a slight fan over the cake.
Serve:
- Chill the assembled torte for another 30 minutes. Cut with a warm serrated knife between the caramel wedges and serve at cool room temperature.
Notes
- Bake the thin sponge layers in batches; keep the batter covered and work efficiently.
- Caramel hardens quickly, so butter the knife and mark the wedges immediately after spreading.
Nutrition
Calories: 610kcalCarbohydrates: 59gProtein: 9gFat: 40gSaturated Fat: 24gCholesterol: 245mgSodium: 150mgFiber: 3gSugar: 45g