Dobos torte
According to the usual account, József C. Dobos created this cake in 1885 as one that would stay fresh longer without refrigeration. Hence buttercream instead of whipped cream, and a sheet of caramel on top that keeps the cake from drying out. The difficulty lies in two places: the sponges must be very thin and even, and the caramel must be cut before it sets, because after that it shatters in every direction at once.
Your own work in that: 30 min.
- Sponge layers 60 min
- Chocolate buttercream 30 min
- Caramel 15 min
- Assembly 30 min
- Chilling 120 min
Step by step
0 / 7 doneDraw circles and spread the batter thinly
Draw seven 22 cm circles on baking paper. Whisk the eggs with the sugar and salt to a pale, voluminous foam, fold in the sifted flour and melted butter. Divide the batter into seven equal portions, about 95 g each, and spread each in a thin layer, right to the line.
Ingredients: 6 pcs eggs · 150 g sugar · 150 g plain flour · 40 g butter · 1 pinch salt
Bake the layers one at a time
Bake each layer 7 minutes at 190°C, until the edges colour, and peel it off the paper immediately, while warm. Cooled, it sticks to the paper and cracks. These sponges are as thin as crepes and bake faster than you expect. Bake in batches, one or two at a time — about an hour in all.
Ingredients: 6 pcs eggs · 150 g sugar · 150 g plain flour · 40 g butter · 1 pinch salt
Thin, right to the line — about 95 g of batter a circle.Beat the buttercream over heat
Whisk the eggs with the icing sugar over steam, whisking constantly, to 70°C, until thickened, then whisk off the heat until cool. Add the soft butter a spoonful at a time, finally the melted and cooled chocolate, cocoa and vanilla. Everything must be the same temperature, or the cream splits.
Ingredients: 200 g dark chocolate · 300 g butter · 4 pcs eggs · 180 g icing sugar · 20 g cocoa · 1 tsp vanilla extract
Smooth and glossy — a split cream is rescued with gentle warmth.Make the caramel and coat the best layer
Boil the sugar with the water and lemon juice without stirring to an amber colour, whisk in the butter and pour it at once over the flattest sponge layer, set on paper. Spread fast — caramel sets within seconds.
Ingredients: 150 g sugar · 30 ml water · ½ pcs lemon · 15 g butter · 100 g hazelnuts
Cut the caramel into wedges immediately
Before the caramel hardens, score it with an oiled knife into 14 even wedges, cutting all the way through. This is the only moment it can be done: a minute later the caramel is glass and shatters in every direction.
Ingredients: 150 g sugar · 30 ml water · ½ pcs lemon · 15 g butter · 100 g hazelnuts
An oiled knife, and seconds to work in.Assemble six layers
Sandwich the six remaining layers with the buttercream, a thin layer each, and coat the sides and top with the rest. Thin — the cream is very buttery and a thick layer overwhelms the cake. Press chopped hazelnuts onto the sides.
Ingredients: 150 g sugar · 30 ml water · ½ pcs lemon · 15 g butter · 100 g hazelnuts
Set the caramel wedges on top
Stand the caramel wedges at an angle in the buttercream, one edge resting on the surface, fanning around the cake. Chill 2 hours. The caramel goes on last because it slowly softens from the moisture in the fridge.
Ingredients: 150 g sugar · 30 ml water · ½ pcs lemon · 15 g butter · 100 g hazelnuts
Before you start
Cut with a warm knife
The caramel top is hard and ordinary cutting would split the whole cake. That is why the wedges are cut in advance: you slice the finished torte with a knife dipped in boiling water, following the lines the wedges mark.
Sponges a day ahead
Baked layers keep two days interleaved with paper in an airtight box, and are actually easier to assemble then because they crumble less. It shortens the assembly day considerably.
When the buttercream splits
If the butter was too cold, the cream looks curdled. Warm the bowl with a blowtorch or over warm water for a few seconds while beating — it comes back together smoothly. Too-warm cream is fixed the other way: a moment in the fridge.
