Dobos Torte

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Dobos Torte - is amazing, delicious, soft cake made up of eight thin sponge cake layers covered with chocolate buttercream and decorated with caramel wedges. It is the perfect showstopper dessert! 🤩🤩

Ingredients:

Sponge Cake Layers:

7 eggs, separated
1/2 cup + 1 tbsp (110 g) sugar
1 cup - 1 tbsp (110 g) all-purpose flour

Chocolate Buttercream:

8 eggs
1 1/4 cup (250 g) sugar
4 tsp (15 g) vanilla sugar
7 oz (200 g) dark chocolate, 65% cocoa
9 oz (250 g) unsalted butter, room temperature

Caramel:

1 cup (200 g) sugar


Preheat oven to 350 F (180 C) (fan).
Mark 8 circles (8-inch/20 cm) on 8 sheets of parchment paper.
Beat the egg whites.
Gradually add sugar.
Add egg yolks, one at a time.
With the mixer running on the lowest speed, gradually add flour.
Flip the parchment paper over so the drawn circles are on the side that is facing down. Spread the batter evenly between the circles.
Bake the sponge cake layers on the back of a baking pan, in preheated oven for about 5 minutes or until the edges are golden brown.
Remove the parchment paper and let cool completely.

Beat the eggs until they are light and fluffy.
Add sugar and vanilla sugar. Mix well to combine.
Cook the mixture over double boiler at low heat, stirring frequently, for about 20 minutes.
Add dark chocolate and stir until chocolate melts. Let it cool.
Beat the butter until it is smooth and creamy.
Add in cooled chocolate mixture. Mix well to combine.

Keep some of the buttercream for covering the side of the cake and for decorating.
Place first cake layer on plate and spread chocolate buttercream evenly on top. Repeat with remaining layers (all layers except one that we will cover with caramel).
Use the remaining buttercream to cover sides of the cake and to decorate.

Butter the back of a sturdy and sharp knife which you will use to cut the caramel wedges.
To make the caramel, melt the sugar in a heavy bottom pan over low heat until it reaches caramel color.
Quickly pour the caramel over the cake layer and spread it evenly with an offset spatula. The caramel hardens quickly, so you have to be very quick.
Immediately start cutting the caramel cake layer into 12 slices. First mark the wedges with buttered back of the knife then cut slices with the sharp side of the knife. Grease the knife frequently. Cool completely.
Arrange the caramel wedges at an angle on top of the piped buttercream decorations.
Refrigerate overnight.


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Cipher - Electronic Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

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