Hungarian Dobosh Torte Recipe - Dobos Torta

Dobosh Torte is a rich Hungarian sponge cake consisting of seven layers filled with rich chocolate buttercream and topped with caramel. It was invented by and named after Hungarian pastry chef Jozsef C. Dobos in 1884. The sides of the cake are usually spread with buttercream and sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds, and made in a round or loaf pan. Dobos Torte is on a par with another elegant layered dessert -- Sutemeny Rigo Jancsi.

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Makes 16 slices of Dobosh Torte

Prep Time: 1 hours

Cook Time: 20 minutes

Ingredients:

• Cake:
• 1/2 pound unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, lightly beaten
• 1 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract
• .
• Filling:
• 8 ounces semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 pound (4 sticks) unsalted butter, softened
• 5 large egg whites
• 1 cup granulated sugar
• .
• Caramel Glaze:
• 2/3 cup sugar
• 1/3 cup water

Preparation:

1. For the cake: Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then flour and vanilla until smooth.
   
   
2. Lightly coat the bottom of 7 (9-inch) round pans (or bake as many layers at a time as you have 9-inch cake pans) with cooking spray. Weigh the batter (remembering to subtract for the weight of the bowl). Divide that number by 7 and that's how many ounces you will need for each pan in order to create even layers.
   
   
3. Bake for 7 minutes or until edges are very lightly brown. Don't overbake. Remove from oven, loosen layer and invert onto a cake rack. Continue until all the batter is used.
   
   
4. For the filling: Melt chocolate in a microwave and set aside. In a large bowl, beat butter on low for 2 minutes, then on medium for 3 minutes and finally on high for 5 minutes.
   
   
5. Place egg whites and sugar in a double boiler over medium heat. Whisk gently to 120 degrees. Transfer to a mixing bowl and whip on high until stiff peaks form.
   
   
6. Fold the melted chocolate into the butter, then fold in the egg whites until all traces of white are gone. Refrigerate until ready to use.
   
   
7. Make caramel glaze: Place one cake layer on a cake rack set over a pan to catch the drips. Mix sugar and water in a small heavy saucepan. Without stirring, cook until sugar dissolves, boils and begins to darken in color. Swirling the pan, continue to boil until caramel becomes a golden brown. Immediately pour it over the layer.
   
   
8. With a buttered knife, quickly mark the glaze into 16 equal wedges without cutting all the way through.
   
   
9. Assembly: Place 1 cake layer on a serving plate, or in a 9-inch springform pan to use as a guide, and spread on 1/8-inch of filling. Repeat, finishing with the glazed layer on top. Use the rest of the filling to cover the sides of the cake. Sprinkle with ground nuts of choice, if desired. Refrigerate.
   
   
10. To serve, slice along the lines marked in the caramel glaze.

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