Dobos Torte Recipe

I’ve gotta admit, i was totally surprised when i made this cake—it’s a light, fluffy sponge layered with a bomb chocolate buttercream and topped with a sticky caramel glaze that honestly blew my mind.

I love making Dobos Torte because I think it brings together classic flavors with simple ingredients. I use eggs, sugar, flour, and a pinch of salt to create light layers, then top them with a silky chocolate buttercream made with butter, dark chocolate, and powdered sugar, finished with caramel.

Ingredients

• Eggs add protein and structure, lending richness and lightness to the Dobos Torte.
• Granulated sugar sweetens the cake while providing energy and balance to flavors.
• All-purpose flour gives the cake body with a durable texture and carb boost.
• Unsalted butter creates a rich buttercream with a smooth, creamy texture without extra salt.
• Dark chocolate provides bittersweet flavor and antioxidants, enhancing the torte’s decadence.
• Powdered sugar ensures a silky, sweet finish that crowns each layer tastefully.
• Caramel topping adds crunchy, sweet, and buttery notes, finishing the torte remarkably.
• Vanilla extract adds subtle aroma, enriching the overall flavor without overpowering sweetness.

Ingredient Quantities

• 8 large eggs, separated (keep yolks and whites in different bowls)
• 140g granulated sugar, divided (about half for the egg yolks and half for the egg whites)
• 100g all-purpose flour, sifted
• 1 tsp vanilla extract (you can skip if you really dont like it)
• A pinch of salt
• 200g unsalted butter, softened (for the chocolate buttercream)
• 150g dark chocolate (70% cocoa works best), melted and cooled
• 100g powdered sugar, sifted
• 2 egg yolks (for the buttercream layering)
• 150g granulated sugar (for the caramel topping)
• 3 tbsp water (to help make the caramel)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Start by separating 8 eggs into two bowls – one for yolks (including an extra 2 egg yolks for later) and one for whites.

2. In the yolk bowl, whip 70g of granulated sugar (half of 140g) with the yolks until it lightens in color. Then stir in 100g sifted all-purpose flour and 1 tsp vanilla extract.

3. In another bowl, add a pinch of salt to the egg whites and beat until soft peaks form, slowly adding the remaining 70g granulated sugar until stiff and glossy peaks are achieved.

4. Gently fold the whipped egg whites into the yolk mixture, being careful not to over mix so you keep the airy texture.

5. Pour the batter onto the lined baking sheet, spreading it evenly into a thin layer. Bake for about 10-12 minutes until the sponge sets and gets a slight golden color.

6. Remove the sponge from the oven and let it cool completely. Once cool, slice it horizontally into thin layers. If slicing is a challenge, you can also cut it into thin strips later.

7. For the chocolate buttercream, beat 200g soft unsalted butter until creamy then mix in 150g melted and cooled dark chocolate. Sift in 100g powdered sugar and add the 2 extra egg yolks. Beat everything until smooth.

8. Place one sponge layer on your serving dish and spread a generous layer of the chocolate buttercream over it. Stack each sponge layer with more buttercream in between until all layers are used.

9. Make the caramel topping by combining 150g granulated sugar and 3 tbsp water in a small saucepan over medium heat. Let it boil without stirring until the sugar dissolves and it turns an amber color.

10. Immediately pour the hot caramel evenly over the top of the assembled cake, using a spatula to spread it. Allow the caramel to harden before cutting and serving the Dobos Torte. Enjoy!

Equipment Needed

1. Preheated oven set at 350°F
2. Baking sheet with parchment paper
3. Two mixing bowls (one for the yolks and one for the whites)
4. Hand mixer or whisk to beat the eggs
5. Sifter for the all-purpose flour and powdered sugar
6. Measuring cups and spoons for the ingredients
7. Spatula for gently folding and spreading the mixtures
8. Knife or cake slicer for cutting the sponge into layers
9. Serving dish to assemble the layers
10. Small saucepan for making the caramel topping

FAQ

• Q: Can I make this recipe ahead of time?
  A: Yes, you can make the layers in advance but its best to keep them separate until you’re ready to serve since the caramel can get soft.
• Q: Do I really need to separate the eggs?
  A: Yup, separating the eggs is key to getting those airy layers. The whites beaten to stiff peaks help the cake rise properly.
• Q: Can I substitute dark chocolate with milk chocolate in the buttercream?
  A: You can try it, but it might not taste as rich. Using dark chocolate with 70% cocoa is best for that deep flavor.
• Q: What’s the best way to make the caramel topping?
  A: Just heat the sugar with water over medium heat and keep a close eye on it. Don’t stir too much and stop as soon as it gets a nice amber color so it doesn’t burn.
• Q: Can I use margarine instead of butter for the chocolate buttercream?
  A: Not really, butter gives a richer flavor and smoother texture, so it’s best to stick with it if you want that authentic taste.

Dobos Torte Recipe Substitutions and Variations

• Try swapping all-purpose flour with cake flour for a more tender texture in your sponge layers
• If you cant find unsalted butter, you can use salted butter but be sure to reduce the extra pinch of salt in the recipe
• If dark chocolate (70% cocoa) isn’t available, high quality semisweet chocolate can work although it might make the buttercream a tad sweeter
• For the vanilla extract, you might experiment with almond extract instead but use about half the amount to keep it subtle
• Instead of granulated sugar sometimes you can substitute with an equal amount of coconut sugar, but note that the flavor might change slightly

Pro Tips

1. When beating egg whites, add the sugar really slowly and don’t rush it. If you add it too fast, your whites can collapse and the mix won’t be as airy.

2. Be super careful when folding the whipped egg whites into the yolk mix. Try not to overmix it, cuz that can destroy the air bubbles that make your sponge light and fluffy.

3. When making the caramel, watch it like a hawk. It goes from amber to burnt really quick, so once you see the color change, be ready to remove it from the heat to avoid a bitter taste.

4. If cutting the sponge layers is tricky, don’t sweat it. Just slice carefully or even cut the sponge into strips, whichever is easier for you to handle without ruining the texture.