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Dobos Torte – Fancy Hungarian Sweet Treat

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Chocolate buttercream, sponge cake, caramel and chopped hazelnuts. Amazing combination. And Dobos Torte, a delicious Hungarian creation has it all. Although dobos is a hungarian word meaning drum, the dessert actually gets its name from the creator of this succulent cake, Mr. József C. Dobos. It’s only been around since 1885, but since he invented it, its become popular all over Europe. Back them it shined among other popular pastries because of its simplicity and durability on a time when electric refrigeration was nowhere to be seen. 

I know I said simplicity, but when you get to the recipe below you’ll notice nothing simple about it. It’s a rather long process making it and a bit complicated. The simplicity refers to the few components that make this cake shine compared to the flamboyant style of the period’s desserts. To tell you the truth I don’t think I’ll ever make this torte again, at least not the traditional way. 

It’s supposed to have 5 to 7 layers of a beautifully tasting sponge cake. For it to be considered a Dobos Torte from the Hungarian’s perspective each of those layers need to be made and baked separately. That takes time, effort and some skill. You’re not supposed to make a big cake and cut the layers from it. That’s exactly what I did, and it took me a really long time doing it. Then I changed the strategy and spread the batter thinly on a baking sheet. When baked I just cutted out the layer rounds from a single sponge cake sheet. It turned out fantastic and you really couldn’t tell the difference between the “traditional” and my own version. The only one that noticed was me only because I was not as tired when I finished. 

Chocolate, Dessert, Hungarian Dessert, Dobos Torte, Chocolate Buttercream, Hungary, Hungarian Cuisine, Cake, Chocolate cake

With that single step simplified the process of making this delicious Torte would be much easier. Remember you need to make cake, butter cream and caramel. After that you need to toast and grind hazelnuts. Then there’s the assembly of the cake that needs to be done with care. Of course if you like baking like me you’ll enjoy the whole process. Specially in the end when you artistic creation is finished, you’ll be so proud that it’ll be difficult to make that first cut to serve it just so you don’t destroy such a pretty thing. 

As with any cake, you can make this cake any size or shape you want. I myself chose to make two small 6 inch diameter cakes. They ended up being cute and tasty. The recipe below is enough for making both. You could also use it to make one big one. The final taste is very rich because of all of the butter, so I’d say it supports itself. I wouldn’t serve it with ice cream or even whipped cream, is really not necessary. If you are up for a baking challenge… try it, you won’t be disappointed by the results. 

Dobos Torte
Rich, creamy and delicious Hungarian Desert. Dobos Torte takes time to make, but the results can be rewarding as is gorgeous and chocolatey scrumptious.
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For the Cake
  1. 1 1/2 cups butter (3 sticks at room temperature)
  2. 10 eggs (yolks and whites divided)
  3. Seeds from 1 vanilla bean (or 1 tsp vanilla extract)
  4. 1/4 cup powdered sugar
  5. 1 cup sugar
  6. 1 cup cake flour
For the Chocolate Buttercream
  1. 9 oz bittersweet chocolate, cut into cubes
  2. 3 oz semisweet chocolate, cut into cubes
  3. 1 cup sugar
  4. 1/4 cup water
  5. 2 eggs
  6. 1 egg yolk
  7. 1 lb butter (4 sticks, at room temperature, cubed)
  8. 1 tbsp rum
For the Caramel Topping
  1. 3/4 cup sugar
  2. tap water
Garnish
  1. 3/4 cup very coarsely ground toasted Hazelnuts
Cake
  1. Preheat the oven to 400°F. Line 3 baking sheets with parchment paper and brush it lightly with butter. Place the butter and vanilla in the bowl of a stand mixer with a whisk attached. Whip butter for 5 minutes at medium high speed until it becomes soft and light in color. Reduce speed to medium, add powdered sugar and start adding the egg yolks one by one. After all the yolks have been added, whip mixture 3 more minutes.
  2. In another bowl, whip the egg whites until mixture is white and firm (Just before soft peaks). Keep whipping and add granulated sugar. Whip until soft peaks appear.
  3. Fold the meringue into the butter mixture. When well incorporated add the flour also using careful folding movement so you don't deflate the batter.
  4. Pour your batter on the prepared baking sheets. The batter should be only 1/4 inch deep. Use an extra sheet if necessary. Bake for 12 - 15 minutes until surface is golden. The cake should be springy to the touch and a toothpick inserted on the middle of the pan should come out clean. Put the sheets on cooling rack and let it get to room temperature. Cut out 6 (9 inch diameter) circles from the cake and reserve.
Caramel Topping
  1. Put the best looking circle of cake on a sheet pan lined with parchment or wax paper. Using a off set spatula cut the top of the cake into 12 equal pieces. Do NOT cut all the way through. Place the sugar on a Pyrex measuring cup (or any microwave safe container with a handle). Using a slender drip of water from the tap add water to sugar until it is completely wet. Put it on the microwave for 9 minutes on high power. Check the color of your caramel every 3 minutes. When it gets a golden color it's ready. Immediately pour the caramel on top of the cake circle you prepared. Use some butter to coat the sharp end of a knife to lubricate and immediately cut the 12 slices using the guiding lines you made with the spatula. Reserve slices on the fridge.
Make the Chocolate Buttercream
  1. This is not the traditional way of melting chocolate, but its a foolproof method, so bear with me. Fill a half of a big skillet with water. Put the chocolate on a big heat resistant bowl and put the bowl directly on the skillet with water. Turn the heat to high and wait for the water to start boiling. Once it does, turn off the heat and without removing from the warm skillet start stirring the chocolate until it is completely melted.
  2. Place the egg and yolk on the bowl of a stand mixer with a whisk attached. Whisk on medium speed for about 5 minutes until it becomes light and falls from the whisk in ribbons. Put the sugar and water into a saucepan. Cook over high heat without stirring. Once the sugar melts completely cook for 3 more minutes, not longer. Whisk the egg mixture again at low speed and start pouring the hot sugar syrup slowly on the eggs. Once all the syrup is added turn up the speed to medium high and whisk until the mixture comes down to room temperature. Add butter cube pieces one by one. Wait for each piece to be well incorporated before adding the next. Add the melted chocolate and rum. Whisk for 4 minutes.
Finish the Cake
  1. Take one piece of cake and spread butter cream on top using an offset spatula. The thickness of the cream should be about the same as the thickness of the sponge cake layer. Place another slice of cake on top and repeat the process. Keep going until all 5 pieces of cake have been used. Then cover the edges of the cake with more buttercream so all the cake is fully covered with the frosting. Sprinkle the hazelnuts on the edges of the cake. Put the remaining buttercream on a pipping bag and pipe 12 dots around the top of the cake as if marking the hours on a clock. Place an additional dot on the center. Carefully place the caramel slices on top of the cake using the buttercream dots you piped to support one corner and sticking the point of the slice into the center dot. Once finished, sprinkle some more hazelnuts on top of the center dot.
  2. You can keep the cake at room temperature. If you live in a tropical warm weather like me, refrigerate it and slightly warm each slice for 5 seconds in a microwave before serving.
Notes
  1. This recipe I wrote for one big Dobos Torte. The one on the picture is a smaller 6 inches diameter one. With this same recipe I made to small cakes. They could easily be cut into 8 pieces, and the smaller serving is perfect for the richness of the cake. Besides, the small version is oh so cute! 😉
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