Dobos Torte: A Hungarian Masterpiece
Dobos Torte is a Hungarian sponge cake consisting of six or more thin layers of sponge cake with chocolate buttercream in between, topped with a thin layer of caramel. It is named after its inventor, József Dobos, a Hungarian confectioner who created it in 1884.
History of Dobos Torte
József Dobos was born in Pest, Hungary, in 1847. He began his career as a confectioner at the age of 14 and quickly became known for his skill and creativity. In 1884, he created Dobos Torte for the National General Exhibition of Budapest. The cake was an instant success and quickly became one of the most popular desserts in Hungary.
Preparation of Dobos Torte
Dobos Torte is a complex dessert to prepare, but it is well worth the effort. Here is a step-by-step guide to making this delicious cake:
Ingredients:
- For the sponge cake:
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- For the chocolate buttercream:
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the caramel topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon corn syrup
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- To make the sponge cake, beat the eggs and sugar together until thick and pale yellow. Gradually add the flour and baking powder, mixing until just combined. Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before assembling the torte.
- To make the chocolate buttercream, beat the butter until light and fluffy. Gradually add the confectioners’ sugar, cocoa powder, milk, and vanilla extract, mixing until well combined.
- To assemble the torte, cut the sponge cake into six equal layers. Spread a thin layer of chocolate buttercream between each layer.
- To make the caramel topping, combine the sugar, water, and corn syrup in a small saucepan. Cook over medium heat, stirring constantly, until the sugar has melted and the caramel is a deep amber color.
- Pour the caramel topping over the top of the torte and let it cool completely.
Tips:
- For a richer flavor, use dark chocolate cocoa powder.
- If you don’t have a kitchen torch, you can use a lighter to caramelize the top of the torte. Just be careful not to burn the caramel.
- Dobos Torte can be stored in the refrigerator for up to 3 days.
Enjoy!
