Dobosh Torte
Submitted by Mikeeee
A classic Hungarian Dobos torte with thin sponge cake layers filled with chocolate coffee buttercream and glazed in melted semi-sweet chocolate. An impressive European pastry for special occasions.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThe Dobos torte is one of the grand old dames of European pastry, and making it from scratch is a labor of love that pays off in spectacular fashion.
Delicate sponge cake layers made from beaten egg yolks and whipped whites get sliced thin and stacked with a rich chocolate buttercream that’s laced with strong coffee and vanilla.
The whole tower gets coated in the buttercream, chilled until firm, then glazed with a shell of melted semi-sweet chocolate that hardens into a glossy, snappable coating.
This is the kind of cake you make when you really want to show off.
Chef Tips
- Sift the cake flour twice before folding it in; this keeps the sponge layers light and airy
- Fold the beaten egg whites into the batter gently so you don’t deflate them and end up with dense layers
- Boil the sugar syrup for the buttercream to exactly 234 degrees (soft ball stage) using a candy thermometer for the right consistency
- If the buttercream starts to soften or break, pop it in the fridge for a few minutes and beat again until smooth
Ingredients
Directions
CAKE: Beat the yolks at medium speed until they are lemon in color, and thick.
Add the sugar and continue to beat until well blended.
Sift the baking powder into the four.
Then fold into the egg yolk mixture.
Beat the whites until stiff, then fold them into the mix gently.
Grease the pans - two round if making four layers, or two loaf if making seven.
Line the bottoms with wax paper, that has been greased.
Pour in the batter and bake in preheated oven at 350℉ (180℃) F for 15 to 20 minutes or until tester comes out clean.
Turn out immediately and remove the wax paper.
Cool on racks top side up.
Make thin slices when cool and start to frost with a cut side up and then keep layering.
Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well.
Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered.
Chill to harden.
Remove to new plate so drips are not seen.
FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil.
Boil over med heat for to 234 degree on candy thermometer.
In a large bowl with a mixer beat the eggs until thick.
Add the butter in small pieces and beat well.
Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed.
Add this and the vanilla to the bowl and beat well.
If buttercream starts to not hold up refrigerate for a few minutes and then beat again.
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