Dobos Torte

M. had a birthday yesterday, so I finally had a chance to try the Dobos torte recipe that had been waiting for its turn for quite a while. We love chocolate, so I didn't think long about which cake to make, and the caramel completely won me over :)

I was browsing all sorts of recipes for this cake, and most of them use a pudding-based or a plain butter cream. This is probably the only one I found that uses whole eggs in the cream. I'll admit that I was a little worried about the eggs before making this cake, but I decided to make sure the mixture got properly heated, and that's exactly what I did.

Dobos Torte

This cake is different because it is made of many layers. As you can see in the photo, I cheated a little, because mine has 5 layers. Out of laziness I baked one sponge cake and cut it into 5 pieces (I baked it for about 30-40 minutes). The original recipe has 10 layers. They are baked separately, because it's important that they are thin. The cake probably lost a bit in looks and maybe a bit in flavor because of my shortcut, but oh well. It tastes wonderfully of chocolate, and Gabriela said it tastes like Nutella to her. It's quite sweet. Too sweet for me, so next time I'll use less sugar. Of course, we liked the caramel top of the cake best :)

Dobos Torte

All right, enough writing. Here is the recipe.

Instructions - Dobos Torte:

First you need to make the cream, because it has to chill well.

Beat the eggs with the butter until fluffy. Then transfer to a bowl and heat over a water bath, stirring constantly. The mixture should get very hot, ideally until it comes to a boil. It's important to keep stirring the whole time. When it thickens and you can scrape it off the bottom and sides of the bowl, add the chocolate and keep heating for a few more minutes, stirring. Let it cool well, then whip it together with the butter until fluffy. I first whipped the butter and then added the chocolate mixture a little at a time. Put it in a cool place.

Prepare the cake layers. Preheat the oven to 200°C (390°F). Beat the egg whites until stiff, add the sugar and keep beating until the mixture starts to shine. Add the yolks one at a time, and at the end gently fold in the sifted flour. Divide into 8-10 equal parts and bake each one separately in a 20 cm pan for about 5-6 minutes. After the last layer has cooled, cut it into 12 equal pieces.

Spread cream between all the layers except the one cut into 12 pieces, and cover the top of the cake with cream as well.

Place the cake pieces on parchment paper.

Finally, make the caramel. Melt the sugar in a frying pan until it turns liquid and brown. Add the butter and lemon juice and stir until the mixture is smooth. Quickly brush it over the cake pieces. Once they have cooled, gently peel them off the paper and arrange them on top of the cake.

You can make caramel threads from the leftover caramel. I still had enough left over for caramel candies :)

Decorate the cake, put it in the refrigerator for a few hours (ideally overnight) and serve.

Enjoy!

Source