|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 26g||130%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||8%|
|*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.|
Dobosh torte, also known as drum torte or dobos torta, is a Hungarian sponge cake with seven layers of thin cake filled with rich chocolate buttercream, topped with caramel, and sometimes coated with ground hazelnuts, chestnuts, walnuts, or almonds. It's an elegant cake fit for a special occasion.
- For the Cake:
- 8-ounces butter (unsalted, room temperature)
- 1 cup sugar
- 4 large eggs (room temperature, lightly beaten)
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- For the Filling:
- 8-ounces semisweet chocolate (chopped)
- 2-ounces unsweetened chocolate (chopped)
- 1 pound butter (unsalted, room temperature)
- 5 large egg whites (room temperature)
- 1 cup sugar
- For the Caramel Glaze:
- 2/3 cup sugar
- 1/3 cup water
- Garnish: ground nuts of choice (to sprinkle on top and sides of cake)
While there are multiple steps to this recipe, this seven-layer sponge cake is broken down into workable categories to help you better plan for preparation and baking.
Make the Cake
Gather the ingredients. Preheat oven to 350 F.
In a large bowl, cream the 8-ounces of butter and 1 cup of sugar until light and fluffy.
Beat in the 4 eggs, one at a time. Beat in the flour and vanilla until smooth.
Lightly coat the bottom of 7 (9-inch) round pans with cooking spray. Alternatively, you can bake as many layers at a time as you have 9-inch cake pans and reuse them to bake the rest of the batter.
Weigh the batter, remembering to subtract for the weight of the bowl. Divide that number by 7—this is the number of ounces you will need for each pan in order to create even layers.
Bake for 7 minutes, or until edges are very lightly brown. Don't overbake.
After removing from the oven, loosen the cake layer and immediately invert onto a cooling rack.
Continue until all the batter is used and all of the layers are cooling.
Make the Filling
Gather the ingredients.
Melt the semi-sweet and unsweetened chocolates in a microwaveable bowl, stirring often. Set aside to cool.
In a large bowl, beat the 1 pound of butter on low for 2 minutes, then on medium for 3 minutes, and finally on high for 5 minutes.
Transfer to a mixing bowl and whip on high until stiff peaks form.
Fold the melted and cooled chocolate into the whipped butter.
Fold in the egg whites in the mixture until all traces of white are gone.
Refrigerate until ready to use.
Make the Caramel Glaze
Gather the ingredients.
Place 1 cake layer on a cooling rack set over a pan to catch the drips.
Add the 2/3 cup sugar and 1/3 cup water to a small heavy saucepan.
Without stirring, cook until the sugar dissolves, and it comes to a boil and begins to darken in color.
Swirling the pan, continue to boil until the caramel becomes a golden brown.
Immediately pour the caramel over the cake layer, creating an even coating.
With a buttered knife, mark the glaze before it completely hardens into 16 equal wedges without cutting all the way through.
Assemble the Torte
Place 1 cake layer on a serving plate, or in a 9-inch springform pan to use as a guide, and spread on 1/8-inch of filling.
Repeat with remaining layers and portions of filling, and finish with the glazed layer on top.
Use the rest of the filling to cover the sides of the cake. Sprinkle with ground nuts of choice, if desired. Refrigerate until serving.
To serve, slice along the lines marked in the caramel glaze.