Hungarian Walnut Torte (Dios Torta)

Walnut torte on plate


  • Total: 2 hrs
  • Prep: 60 mins
  • Cook: 60 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
465 Calories
31g Fat
39g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 465
% Daily Value*
Total Fat 31g 40%
Saturated Fat 14g 72%
Cholesterol 195mg 65%
Sodium 313mg 14%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 9%
Protein 9g
Calcium 156mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Hungarian walnut torte or dios torta (DEE-oosh TOORR-taw) is from Dorothy Bardoczi. Some people toast their walnuts before they grind them, but this recipe doesn't call for it. Dorothy bakes this sponge cake in a tube pan, but we prefer to use three (8-inch) round cake pans.


  • For the Walnut Sponge:
  • 12 large eggs, separated
  • 3/4 cup sugar
  • 1 cup finely ground walnuts, plus more for garnish
  • 4 tablespoons cake flour
  • 1 tablespoon baking powder
  • Zest of 1 lemon
  • For the Chocolate Buttercream:
  • 5 large egg yolks
  • 1 1/3 cups confectioners’ sugar
  • 1/2 cup milk
  • 4 ounces German sweet chocolate, melted and cooled slightly
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla
  • For Garnish
  • chocolate curls, walnuts

Steps to Make It

To Make the Sponge

  1. Gather the sponge cake ingredients.

  2. Pre-heat oven to 350 F. Lightly coat a 10-cup tube pan or three (8-inch) round pans with cooking spray. If desired, line 8-inch pan bottoms with parchment paper circles and again lightly coat with cooking spray.

  3. Beat the egg yolks with sugar for 15 minutes with a hand mixer or in the bowl of as stand mixer until light in color.

  4. Add nuts and mix thoroughly.

  5. Sift together flour and baking powder, and mix into batter until thoroughly incorporated. Set aside.

  6. In a new bowl, beat egg whites with a hand mixer or in a stand mixer on high, until stiff peaks form.

  7. Stir 1/3 of the egg whites into the yolk batter to lighten it.

  8. Then, gently fold in the remaining egg whites, trying not to deflate the volume. Fold in zest.

  9. Pour into prepared pan(s) and bake for 25 minutes or until edges are just beginning to brown. Don't overbake.

  10. Cool the cake in pan a few minutes and then invert onto a wire rack to cool completely.

To Make the Chocolate Buttercream

  1. Gather the buttercream ingredients.

  2. In a double boiler over low heat, cook egg yolks, confectioners' sugar, and milk until thick, stirring throughout.

  3. The mixture is done when it coats a wooden spoon and leaves a trail when you run your finger through the mixture on the spoon.

  4. Mix in the slightly cooled melted chocolate and add the softened butter and vanilla. Mix with an electric mixer or in the bowl of a stand mixer on medium, until fluffy.

  5. Once the cake is cool, place some frosting on the top of one to create a sandwiched layer.

  6. Stack the cakes and frost completely. Garnish with chocolate curls or nuts, if desired.


  • In making the frosting, make sure the melted chocolate is cooled to room temperature otherwise, the butter will melt and the frosting will be soupy and will need to be refrigerated before using.