Elegant Dobos Torte with Rich Chocolate Buttercream and Caramel

Dobos Torte with Chocolate Buttercream and Caramel
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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:
  • 9 large eggs, separated
  • 200 g caster sugar (for yolks)
  • 200 g all-purpose flour
  • 2 g salt
  • 5 g vanilla extract
  • 300 g caster sugar (for meringue)
    • Dobos Chocolate Buttercream:
  • 565 g unsalted butter, softened
  • 22 g cocoa powder
  • 150 g icing sugar
  • 227 g dark chocolate, melted and slightly cooled
    • Dobos Caramel:
  • 300 g caster sugar
  • 30 g water
  • 15 g lemon juice
  • 22 g unsalted butter
  • 150 g Melted Dark Chocolate (55%)
    • Optional Garnish
  • 200 g Blanched Hazelnuts/ Walnuts/ Pecans
Instructions
    Prepare the Dobos Sponge:
  1. 1
    Set your oven to 170°C (338°F).
  2. 2
    Line seven 9-inch round cake pans with baking paper.
  3. 3
    If you have fewer pans, bake the layers in batches.
    4. Whip the Yolks:
  4. 4
    In a mixing bowl, combine egg yolks with 200g of caster sugar. Whip until pale and thick.
  5. 5
    Sift flour and salt together and fold gently into the yolk mixture.
  6. 6
    In another bowl, whip egg whites until frothy. Gradually add 300g of caster sugar, continuing to whip until stiff peaks form.
  7. 7
    Carefully fold the meringue into the yolk mixture in three additions, keeping the batter airy.
    8. Bake the Sponge Layers:
  8. 8
    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.
    9. Prepare the Dobos Chocolate Buttercream:
  9. 9
    In a large mixing bowl, whip softened butter until pale and fluffy.
  10. 10
    Sift cocoa powder and icing sugar into the butter, mixing on low speed until combined.
  11. 11
    Gradually add melted dark chocolate to the mixture, continuing to mix until the buttercream is smooth and silky.
    12. Assemble the Dobos Torte:
  12. 12
    Layer the Cake:
  13. 13
    Place one sponge layer on a serving plate and spread a thin layer of chocolate buttercream on top.
  14. 14
    Repeat this with 5 more layers, ending with buttercream.
  15. 15
    Reserve one layer for the caramel.
    16. Frost the Cake:
  16. 16
    Use the chocolate buttercream to frost the sides and top.
  17. 17
    Optionally, press crushed roasted hazelnuts onto the sides.
  18. 18
    Chill the cake to firm up while preparing the caramel.
    19. Prepare the Dobos Caramel:
  19. 19
    Make the Caramel:
  20. 20
    Combine sugar, water, and lemon juice in a saucepan. Cook over medium heat until the mixture caramelizes to a deep amber color.
  21. 21
    Remove from heat.
  22. 22
    Let the caramel cool slightly until it thickens but remains pourable.
  23. 23
    Pour the caramel over the reserved sponge layer and spread evenly.
  24. 24
    Let it cool until it begins to harden but is still pliable. Cut into 12 slices like a pizza.
    25. Final Assembly:
  25. 25
    Carefully dip the edges of each caramel slice in melted dark chocolate.
  26. 26
    Pipe small mounds of Chocolate Buttercream around the top edge of the cake.
  27. 27
    Place the caramel slices on top of the cake, arranging them in a fan-like design.
    28. Chill and Serve:
  28. 28
    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.
Read it online: https://pastrybyioan.com/recipe/elegant-dobos-torte-with-rich-chocolate-buttercream-and-caramel/