Elegant Dobos Torte with Rich Chocolate Buttercream and Caramel
Description
Experience the exquisite taste of a traditional Dobos Torte, layered with soft sponge, smooth chocolate buttercream, and a stunning caramel crown. This classic dessert is perfect for special occasions and is sure to impress with its intricate design and decadent flavors.
Ingredients
Dobos Sponge:
Dobos Chocolate Buttercream:
Dobos Caramel:
Optional Garnish
Instructions
Video
Prepare the Dobos Sponge:
- Set your oven to 170°C (338°F).
- Line seven 9-inch round cake pans with baking paper.
- If you have fewer pans, bake the layers in batches.
Whip the Yolks:
- In a mixing bowl, combine egg yolks with 200g of caster sugar. Whip until pale and thick.
- Sift flour and salt together and fold gently into the yolk mixture.
- In another bowl, whip egg whites until frothy. Gradually add 300g of caster sugar, continuing to whip until stiff peaks form.
- Carefully fold the meringue into the yolk mixture in three additions, keeping the batter airy.
Bake the Sponge Layers:
- Divide the batter evenly among the pans and bake each layer for about 10 minutes or until golden and springy. Let the layers cool completely.
Prepare the Dobos Chocolate Buttercream:
- In a large mixing bowl, whip softened butter until pale and fluffy.
- Sift cocoa powder and icing sugar into the butter, mixing on low speed until combined.
- Gradually add melted dark chocolate to the mixture, continuing to mix until the buttercream is smooth and silky.
Assemble the Dobos Torte:
- Layer the Cake:
- Place one sponge layer on a serving plate and spread a thin layer of chocolate buttercream on top.
- Repeat this with 5 more layers, ending with buttercream.
- Reserve one layer for the caramel.
Frost the Cake:
- Use the chocolate buttercream to frost the sides and top.
- Optionally, press crushed roasted hazelnuts onto the sides.
- Chill the cake to firm up while preparing the caramel.
Prepare the Dobos Caramel:
- Make the Caramel:
- Combine sugar, water, and lemon juice in a saucepan. Cook over medium heat until the mixture caramelizes to a deep amber color.
- Remove from heat.
- Let the caramel cool slightly until it thickens but remains pourable.
- Pour the caramel over the reserved sponge layer and spread evenly.
- Let it cool until it begins to harden but is still pliable. Cut into 12 slices like a pizza.
Final Assembly:
- Carefully dip the edges of each caramel slice in melted dark chocolate.
- Pipe small mounds of Chocolate Buttercream around the top edge of the cake.
- Place the caramel slices on top of the cake, arranging them in a fan-like design.
Chill and Serve:
- Refrigerate the assembled cake for at least an hour before serving to allow the flavours to meld and the cake to set. Alternatively you can live it at room temperature to be soft.
Note
- Make-Ahead Tip: The sponge layers and buttercream can be prepared a day ahead. Assemble and add the caramel topping on the day of serving.
- Storage: Store the assembled Dobos Torte in the refrigerator for up to 3 days. Serve chilled or at room temperature.
- Customization: You can add a splash of vanilla extract to the buttercream for extra flavor, or sprinkle sea salt over the caramel slices for a salty-sweet contrast.
Enjoy this classic Dobos Torte with Rich Chocolate Buttercream and Caramel, a showstopper for any celebration!
